150g dried egg noodles
2 teaspoons cornflour
1/4 cup water
1/4 cup reduced salt soy sauce
1 tablespoon brown sugar
1 teaspoon crushed chilli
500g lean rump steak, trimmed of fat
2 cloves garlic, finely chopped
2 teaspoons fresh ginger, finely grated
3 teaspoons canola oil
1 bunch choy sum, ends trimmed
150g green beans, halved
1 x 410g can baby corn spears, drained and rinsed, halved.
Boil noodles in unsalted water as directed on packet, drain and set aside.
Mix cornflour and water to a smooth paste in a small jug. Stir in soy sauce, brown sugar and chilli.
Cut rump steak into thin strips and mix with garlic and ginger. Heat 1 teaspoon oil in a non-stick wok or frypan, add half the beef strips and stir-fry over a high heat until browned then remove from pan. Repeat with 1 teaspoon oil and remaining beef strips.
Cut choy sum stems into 4cm lengths and chop leaves roughly. Heat remaining 1 teaspoon oil in wok, add beans, corn spears and choy sum stems, stir-fry over a high heat 1-2 minutes then return beef strips to wok with choy sum leaves and sauce mixture.
Cook, stirring, until sauce boils and thickens. Add noodles, toss gently over heat until mixture is well combined and heated through, then serve.
Cook time: 10 minutes.