This is a great recipe to use up leftover vegetables in your fridge. You can even use frozen stir-fry style vegetables or bought packaged pre-cut stir-fry vegetables to save you time!
2 tablespoons salt reduced soy sauce
1/2 teaspoon bicarb soda
500g rump steak, fat trimmed and thinly sliced
450g packet hokkien noodles
1/4 cup hoisin sauce
1 tablespoon sesame oil
1 onion, cut into thick wedges
5 cups stir-fry style sliced vegetables, such as snow peas, carrot, capsicum and bok choy
Combine 1 tablespoon soy sauce, bicarb soda and 2 teaspoons peanut oil in a bowl. Add beef strips and toss to combine. Set aside for 5 min. Meanwhile, prepare noodles according to packet directions. Drain and set aside.
Combine hoisin sauce, sesame oil, remaining soy sauce and 1/4 cup water in a bowl. Set aside. Heat a wok or large deep non-stick frying pan over high heat. Add half of the beef and stir-fry for 2 min or until browned. Transfer to a plate. Repeat with remaining beef. Set aside.
Heat 2 teaspoons peanut oil in the wok. Add the onion and stir-fry for 2 min. Add mixed vegetables and stir-fry for 3-4 min or until vegetables are tender but still crisp.
Return beef to wok along with noodles and sauce mixture. Stir-fry for 1-2 min or until heated through. Garnish with toasted sesame seeds and sliced spring/green onions.