Ingredients

• 1/4 cup (35g) cornflour
• 500g Coles Australian Beef Oyster Blade Steak, trimmed, thinly sliced
• 2 tablespoons peanut oil
• 440g pkt Singapore noodles
• 5cm-piece ginger, peeled, cut into matchsticks
• 2 long red chillies, thinly sliced diagonally
• 200g fresh shiitake mushrooms, halved
• 200g cup mushrooms
• 1 bunch baby buk choy, trimmed, halved lengthways
• 1 bunch kale, stems removed, leaves chopped
• 1/3 cup (80g) oyster sauce
• Lime wedges, to serve

Method

• Step 1 Place the cornflour in a bowl. Add the beef and toss to coat. Shake off any excess cornflour. Heat a wok or frying pan over high heat. Add 2 tsp of the oil. Swirl to coat the wok or pan. Stir-fry half the beef for 2-3 mins or until browned. Transfer to a bowl. Cover with foil to keep warm. Repeat with 2 tsp of remaining oil and remaining beef.
• Step 2 Meanwhile, place the noodles in a heatproof bowl. Pour over enough boiling water to cover. Stand 2 mins. Use a fork to separate the strands. Drain.
• Step 3 Heat the remaining oil in the wok or pan. Add the ginger and chilli and stir-fry for 1 min or until fragrant. Add the shiitake mushroom and stir-fry for 2 mins or until just browned. Add the oyster mushrooms, buk choy and kale and stir-fry for 2 mins or until vegetables are tender. Add the noodles and oyster sauce and stir-fry until heated through. Serve with lime wedges.