Marinated Seared Beef
Thinly sliced rump in a punchy kecap manis marinade, stir-fried fast and piled over noodles and greens. Takeaway speed, homemade flavour.
Serves: 4
Prep time: 20 minutes
Cook time: 25 minutes
INGREDIENTS
1.5kg beef rump, trimmed and thinly sliced
2 tbsp rice bran oil
2cm knob ginger, peeled and sliced into thin strips
3 spring onions, roughly chopped
450g fresh rice sheet noodles, at room temperature, cut into discs
100g water spinach, chopped into 5cm lengths
140g snow peas, topped, tailed and halved
6 garlic cloves, sliced
1 tbsp sesame oil
sesame seeds, to serve (optional)
For the marinade:
1 cup kecap manis
1/2 cup soy sauce
1/2 cup oyster sauce
1/2 cup Chinese black vinegar
3 tbsp sesame oil
8 garlic cloves, crushed
10cm knob ginger, peeled and grated
2 spring onions, finely chopped
METHOD
Combine all the marinade ingredients in a large container. This makes roughly double what you need - store half in the fridge for later (it's great on prawns, barbecued chicken or baked wings), or halve the quantities.
Coat the beef with half the marinade and leave to marinate overnight, or for at least an hour. In a rush, even 15 minutes makes a difference.
Heat a splash of oil in a large non-stick frying pan over high heat. Stir-fry the ginger, spring onion and noodles for about 5 minutes. Set aside in a large serving bowl.
Add more oil if needed and stir-fry the water spinach, snow peas and garlic for a further 5 minutes. Pile this on top of the noodles.
Add a little more oil to the pan and stir-fry the beef in batches over the highest heat possible, reserving the remaining marinade. Cook each side for about 2 minutes, until just cooked through. Place the cooked beef directly on top of the vegetables.
Once all the beef is cooked, reduce the heat and add the reserved marinade to the pan. Bring to a simmer, then pour this sauce over the meat, vegetables and noodles.
Toss everything together and drizzle with sesame oil.
Sprinkle with sesame seeds before serving, if using.
HINTS
Marinate the beef overnight if you can - the flavour difference is worth the planning ahead.
Cook the beef in batches rather than crowding the pan, so it sears rather than stews in its own juices.
The extra marinade keeps well in the fridge for a couple of weeks - use it on prawns or chicken another night.
NUTRITION (per recipe total, serves 4 - guide only):
Calories: approx. 3600 kcal
Protein: approx. 280g
Carbohydrates: approx. 220g
Fat: approx. 150g
Fibre: approx. 10g
Sugar: approx. 55g
Sodium: approx. 7800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.