2 Nov 2015

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250 g. stir-fry beef strips, 2 teaspoons cracked black pepper, 2 tablespoons peanut oil (or canola oil), 1 red onion, sliced thinly, 2 capsicum peppers, (red & yellow) seeds removed, sliced thinly, 3 cups water, 1 cup beef stock, 2 packs INDOMIE Mi Goreng Noodles*, 1 tablespoon cornflour, 1/2 cup chopped fresh herbs (I used parsley, mint & coriander).
1.) Put the beef strips into a strong plastic bag. Sprinkle with black pepper and shake to coat the beef.
2.) Heat 1 tablespoon oil in a large wok over high heat. Add the onion and capsicum peppers. Stir-fry for a couple of minutes. Remove from wok to a bowl.
3.) Heat 2nd tablespoon of oil and saute peppered beef-strips for 2 or 3 minutes. Remove from wok to join the vegetables.
4.) Combine water & beef stock in wok. Heat to boiling point. Stir in the contents of all the seasoning sachets. Add the noodles, broken into chunks. Cook for 2 minutes.
5.) Mix cornflour with a little water to make a slurry and add to the wok stirring constantly for a minute or so until the sauce is thickened. 5.) Return the vegetables & beef to the wok and reheat. Sprinkle with fresh herbs. Serve in deep bowls. Serves 2 - 4.
NOTE * The new Spicy Beef Rib Flavoured Indomie noodles would also be great in this recipe. This dish is very satisfying - bursting with colourful vegetables & beef & everyone's favourite noodles. It's so easy to make (doesn't need to many ingredients) because the noodles come with all the necessary spice flavourings.

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