600g beef rump steak, excess fat removed, cut into thin strips
2 tblsps soy sauce
1 tsp coarsely ground black pepper
2 tblsps vegetable oil
200g packet thick rice noodles
1 red capsicum, chopped
1 green capsicum, chopped
1 onion, chopped
2 cloves garlic, crushed
2 tblsps oyster sauce
4 green spring onions, chopped
Combine beef with soy sauce, pepper and half the oil in a medium bowl. Stand for 5 minutes.
Prepare noodles according to packet directions.
Heat a large, non-stick wok over a high heat until very hot. Stir-fry beef in two batches until browned but not cooked through. Transfer to a bowl.
Heat remaining oil in same hot wok. Add capsicums and onion. Stir-fry for about 3 minutes, or until almost tender. Add garlic. Stir-fry for 1 minute.
Return beef to wok with noodles and oyster sauce. Stir-fry until combined and hot. Sprinkle over spring onions.