Beef Satay Noodles - cooking recipe

Ingredients

8 oz thin Chinese egg noodles
2 tbsp peanut oil
1 tbsp finely grated fresh ginger
2/3 cup crunchy peanut butter
2 tbsp light soy sauce
1 1/2 tbsp finely grated palm sugar or brown sugar
1 tbsp fish sauce
1 cup coconut milk
1 lb sirloin or porterhouse steak, fat trimmed
1 large onion, cut into thin wedges
8 oz broccolini, cut into bite-sized pieces
3 cloves garlic, minced
1 None carrot, cut into ribbons with a vegetable peeler
1 cup bean sprouts
1/2 cup loosely packed fresh cilantro leaves

Preparation

Place noodles in bowl; cover with boiling water. Let stand for 5 mins, or until almost tender. Gently separate noodles with fork. Drain and rinse with cold water.
Meanwhile, heat 1 tbsp peanut oil in medium saucepan on medium-high heat. Cook ginger for 2 mins. Add peanut butter, soy sauce, sugar, fish sauce, coconut milk and 3/4 cup water. Whisk to combine. Reduce heat to low; simmer while you cook the steak.
Heat remaining oil in wok or large skillet on high heat. Season steak with salt and black pepper. Cook for 3 mins each side for medium-rare, or until cooked to desired doneness. Remove from pan and place on cutting board to rest.
Add onion and broccolini to wok; cook for 2 mins. Add garlic and carrot; cook for 2 mins. Add noodles and most of peanut sauce and simmer for 1 min.
Slice beef thinly and add to pan along with bean sprouts and cilantro leaves. Serve with remaining peanut sauce on the side.