• Prep time 5Min
  • Cook time 15Min
  • Technique Sous-vide
  • Meat Beef
  • Cut Top Sirloin
  • Serves 4

Tasty and easy to prepare for a proper dinner



  • 500 g beef rump
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 500 g pkt fresh rice noodles
  • 2 tsp sesame oil
  • 1 bunch baby bok choy, washed and separated into leaves
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame seeds, toasted
  • sliced fresh red chilli, (optional)




1.Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix well. Rinse the rice noodles under hot water, gently separate. Pan-fry or steam the noodles until hot, drizzle with sesame oil. Set aside.

2.Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.

3.Reheat the wok, add remaining oil and heat. Add the bok choy, and stir-fry for 2 minutes. Add the combined oyster and soy sauces, stir-fry to mix.

4.Return the beef to the wok, toss to combine. Place rice noodles on serving plate, add beef stir-fry. Sprinkle with sesame seeds and sliced red chilli if desired.Serving suggestion: Serve with shredded ginger and spring onions