Ingredients

• Approx 500g of:
  Beef Round Steak BBq (or similar)
  or Lamb/Chicken Steaks/Fillets
• Hokkien Noodles (approx 200g)
• 1 Onion (medium to large)
• 1/2 teaspoon crushed ginger
• 1-2 teaspoons minced garlic (or chopped fresh)
• 1/2 Tsp Tumeric
• 1 Tsp Cummin
• 1 - 2 Tsp Hot Chilli Powder

  1TblSp Coriander
• Red Chillis to taste (1-3)
• 1 TblSp Soy Sauce
• Approx 1/3 cup Lite Coconut Cream
• Roughly chopped Spring Onion
  (2 - 3 stalks)
• Mushrooms to taste
• Snow Peas (80 - 100g) chopped
• Handfull of Unsalted Peanuts roughly chopped
• Other possibe veges include:
  capsicum, cauli, broccoli, bok choy,baby corn
  the more variety the better
• Peanut Butter (about a heaped desertspoon)
• Good ol olive oil (or peanut)

5 minute marinade

• 1 tablespoon corn flour
• 1 tablespoon soy
• 1 eggwhite
• bit of ground black pepper

Method to madness

Meat Preparation

Mix eggwhite,soy, cornflour and pepper into a smooth gooey past. Cut meat into thin strips and whack in the marinade and squelch around so they're all covered. Leave for 5-10minutes. No more no less before cooking.

Vege Preparation

I like to finely chop the Chilli, Onion before all else and place in a bowl. Mix in garlic, ginger, tumeric, chilli powder, cummin

This is the resulting eye-watering mix

Then prepare the other veges. I use mostly snap frozen veges. Bird's Eye Thai or Chinese Style pre-chopped snapped frozen are great. I use fresh mushroom and snow peas and chop. Any unsalted peanuts will do. All prepared. Time to Stir Fry..

Stir Fry

Heat wok on quite high. Add a tblspoon or so of olive and get ready for mess. Cook the meat in batched a few pieces at a time or so. Any more and you'll end up boiling them in the their own juices which makes them tough. You just want to brown the meat which is roughly 30 seconds turn then another 20 seconds or so and remove and place on a paper towel. Set aside meat and cover with another paper towel.

Ensure good ventilation - top up with a little more oil - and add the onion mix. This will have kick so try not breathe it in too deeply but stir constantly. When the onion is soft or translucent (few mins) add in the other veges and stir fry for a minute or so (slightly longer if frozen veges).

Shift the veges to the side and make a nice space. Add in coconut milk and soy sauce in that space. The amount of coconut milk will vary depending on how big your ingredient stock is so play it by ear. Not too much but you want a quite bit of liquid for the peanut butter to melt into and the noodles will soak some up. Adding the peanut butter is a little tricky because too much is overbearing but not enough is weak. A good desertspoon really heaped (as much as you can fit on one) should satisfy the stock ingredients here - it depends how peanutty you want it.. Let it melt down into the milk and sauce then toss everything together. Add the meat to reheat. Add in the noodles (soak first in hot water is a good idea) and heat everything right through.

You should have very little liquid sitting at the bottom but it shouldn't be dry. If you notice you're running out of liquid before you add the noodles that's where you'd add more coconut milk.

Serve alone. Alternatively you could leave out the noodles and serve with steamed rice.