Vietnamese stir-fried beef is your new favourite dinner
400 grams fresh banh pho (ho fun) noodles (if using dry, rehydrate the noodles first)
200 grams sirloin steak (or rump), cut into 5mm thick slices
120 grams mange tout
1 clove garlic, sliced
1/2 onion, coarsely chopped
4 tablespoons oyster sauce
4 tablespoons soy sauce
Pinch of pepper
Splash of water
80 grams bean sprouts
Separate the fresh noodles. Heat cooking oil in a frying pan or wok until very hot then fry the steak, mange tout, 2 tablespoons of oyster sauce, 2 tablespoons soy sauce, a splash of water, pinch of pepper and garlic for a couple of minutes or until the steak is cooked as you like it. Then take off the heat and leave on a plate to rest.
Heat the frying pan or wok to a high heat again with a dash of oil, add onions, stirring quickly then add the noodles, 2 tablespoons of oyster sauce and 2 tablespoons of soy sauce. Stir well for a couple of minutes and add beansprouts and a dash of water to steam the beansprouts. Stir fry for a further minute and pour onto a serving plate. Add the beef and sugar snap peas to the noodles and serve.