You will need

(Serves 4)

400g beef rump steak

1 packet hokkien noodles

300g snow peas

1 red chilli

1 carrot

1 4cm piece ginger

2 cloves garlic

1 red capsicum

1 tbls sesame seeds

1/4 cup honey

1/4 cup soy sauce

1 tbls sesame oil


1. Bring a large pot of water to the boil. Once boil add in the hokkien noodles and cook for 1 minutes, or until soft. Drain and set aside. 

2. Thinly slice the beef rump. Finely dice the ginger and the garlic. Thinly slice the capsicum, carrot and the chilli. Cut the snow peas into 3 pieces. 

3. Heat a wok to a high heat. Add in 1/2 the sesame oil and the beef. Cook for 2 minutes, or until the beef is no longer pink. Set aside in a small bowl. Add the remaining sesame oil to the wok and add in the ginger, garlic, capsicum, carrot, snow peas and half of the chilli. Add in the honey, soy sauce and sesame seeds. Cook for 4-5 minutes or until the veggies are tender. Return the beef and noodles to the wok and toss well. 

4. Divide the hokkien noodles between bowls and garnish with remaining chilli.