Rice noodles with beef & garlic chives

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 2 x 450g pkts fresh thick flat rice noodles (Bamboo Pot brand)
* 60ml (1/4 cup) vegetable oil
* 400g beef porterhouse steak, thinly sliced across the grain
* 1 red capsicum, halved, deseeded, thinly sliced
* 100g shiitake mushrooms
* 3 garlic cloves, thinly sliced lengthways
* 1 bunch garlic chives, trimmed, cut into 5cm lengths
* 80ml (1/3 cup) oyster sauce
* 2 tbs soy sauce
* 1 tbs sesame oil


Method
1. Cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain well. Set aside.
2. Heat 2 tbs of the vegetable oil in a wok over high heat until just smoking. Add half the beef and stir-fry for 1 minute or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef, reheating wok between batches.
3. Heat remaining vegetable oil in wok over high heat until just smoking. Add capsicum, mushrooms and garlic and stir-fry for 2-3 minutes or until tender. Add the chives, beef, oyster sauce, soy sauce and sesame oil, and stir-fry for 1 minute or until heated through.
4. Divide noodles among bowls. Top with beef mixture and serve immediately.

Source
Australian Good Taste - Page 65
Recipe by Michelle Noerianto