Hokkien chilli beef

• 1/4 cup (60ml) sweet chilli sauce
• 2 tablespoon plum sauce
• 600 gram portion beef rump steak, thinly sliced
• 450 gram hokkien noodles
• 1 tablespoon peanut oil
• 4 green onions, lower into 2cm lengths
• 1 clove garlic, overwhelmed
• 1 (200g) red capsicum, thinly sliced
• 115 gram toddler corn, halved lengthways
• 150 gram sugar snap peas, trimmed
• 1/2 cup (125ml) vegetable stock

Hokkien chilli beef

• 1

  Mix sauces with beef in medium bowl. Quilt and refrigerate 3 hours.

• 2

  Meanwhile, residing noodles in medium heatproof bowl and quilt with boiling water. Separate with a fork and drain.

• 3

  Heat oil in wok. In batches, fade-fry beef mixture till browned. Plot aside.

• 4

  Scramble-fry onion and garlic in wok till onion browns. Add capsicum and corn and fade-fry till greens are nearly softened. Return beef to wok with noodles, peas and stock. Scramble-fry till hot.