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