• 1⁄4 cup kecap manis (Indonesian sweet soy sauce)
• 1 clove garlic, crushed
• 2cm piece ginger, finely grated
• 1⁄4 cup water
• 600g beef rump steak, cut into
• 2cm strips
• 1⁄4 tsp chilli flakes
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp vegetable oil
• 200g mixed mushrooms, sliced
• 2 bunches bok choy, trimmed, roughly chopped
• 200g dried flat rice noodles
• 1⁄2 cup finely sliced spring onion
In a medium bowl, combine kecap manis, garlic, ginger and water and set aside.
In another bowl, combine beef and chilli. Season. Toss to coat beef. In a large frying pan or a wok heat 1⁄2 of the oil over a high heat. When hot, cook 1⁄2 of the beef for 2 minutes or until browned. Set aside and repeat with remaining oil and beef.
Return all beef to pan. Add mushrooms and kecap manis mixture, cooking for 2 minutes or until beef is cooked through. Add bok choy and cook for a further 1 minute. Remove pan from heat and set aside.
Cook noodles in a large saucepan of boiling water over a medium heat for 6 minutes or until tender. Drain.
Put noodles in 4 deep serving bowls. Arrange stir-fry on top and garnish with spring onion. Serve.