3 SEASON BEEF WITH SZECHUAN SOY NOODLES

Serves

4

Ingredients

Marinade

• ½ cup kecap manis

• ¼ cup Trident Sweet Chilli Sauce

• 2 cloves garlic, crushed

• Optional - 1 tablespoon finely diced chilli (for those who like it with a bit of heat)

Beef

• 600g beef, cut into thick slices (I used scotch fillet though cheaper cuts work well too)

• 2 x 200g packets Trident Hokkien Noodles

• 1 baby wombok (Chinese cabbage), diced

• 410g can Trident Chinese Mixed Vegetables

• 2 tablespoons vegetable oil

• 2 tablespoons soy sauce

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• 1 teaspoon Szechuan pepper

• ¼ red capsicum, sliced finely

• 1 spring onion, sliced finely

Instructions:

• Prepare the marinade by combining the kecap manis, Trident Sweet Chilli Sauce, crushed garlic and chilli (optional) in a medium sized container. Add the beef strips, tightly seal the container with a lid and shake gently to coat the beef in the marinade. Set aside in the fridge for at least 2 hours. For a stronger flavour, marinate overnight.

• Blanch Trident Hokkien Noodles in a pot of boiling salted water then place in a large bowl, reserving the water in the pot. Return the pot to the stove top and bring to the boil. Blanch wombok then set aside with the noodles.

• Remove the Trident Chinese Mixed Vegetables from the can, drain and add to the wombok and noodles. Meanwhile heat wok until hot, add the vegetable oil to the wok and when hot add the beef and stir-fry for 2-3 minutes. Add the Trident Chinese Mixed Vegetables, wombok and Trident Hokkien Noodles to the wok, stirring to combine. Add the soy sauce, sugar and sesame oil and continue to stir-fry for 1-2 minutes.

• Place beef and noodles on serving plates, sprinkle with Szechuan pepper and garnish with capsicum and spring onion.