1 tbsp dark soy sauce
2 tsp caster sugar
½ tsp bicarb soda
500 g beef rump steak, trimmed and thinly sliced
2 tsp cornflour
2 tsp light soy sauce
2 tbsp oyster sauce
2 tbsp tomato sauce
1 onion, cut into large cubes
2 cloves garlic, finely chopped
250 g cherry tomatoes, halved
1 cup chopped green beans
- Combine dark soy sauce, 1 teaspoon caster sugar and bicarb in bowl. Add beef strips and toss to coat. Set aside for 10 min. Meanwhile, in a bowl, combine cornflour and 2 tablespoons water. Add soy sauce, oyster sauce, tomato sauce, and remaining caster sugar and stir to combine, set aside.
- Heat 1 tablespoon vegetable oil in a wok over high heat until very hot. Cook the beef strips in 2 batches for 1-2 min each or until browned. Remove from wok, set aside. Wipe wok clean.
- Heat a further 1 tablespoon oil in wok until hot. Add the onion and garlic, stir-fry 1 min. Add the tomatoes and beans and stir-fry for 2 min. Return all beef to wok and add the oyster sauce mixture. Bring to the boil and cook for 1 min or until thickened. Serve with cooked thin rice noodles. Garnish with j julienned spring/green onions.