You’ll Need
150g rump steak, thinly sliced
1 straight-to-wok noodle portion (about 150g)
½ red pepper, thinly sliced
¼ small onion, thinly sliced
1 clove garlic, finely sliced
1 tsp olive oil
Sauce
1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp sweet chilli sauce
½ tsp sesame oil
½ tsp brown sugar
Pinch of black pepper
Optional but Dangerous
Sliced red chilli
Spring onions
Sesame seeds
Sriracha
Crispy onions
Method
Preheat your air fryer to 200°C.
In a small bowl, mix together the soy sauce, oyster sauce, sweet chilli sauce, sesame oil, brown sugar and black pepper.
Place the sliced beef into a foil tray or heatproof dish and pour over half of the sauce. Toss until evenly coated.
Add the sliced pepper, onion and garlic around the beef.
Air fry for 6–8 minutes, stirring halfway through, until the beef is browned but still tender.
Stir in the noodles and pour over the remaining sauce.
Return to the air fryer for 3–4 minutes, stirring once, until the noodles are hot and coated in the rich sauce.
Finish with any optional toppings and serve immediately while piping hot.