• 400g beef rump steak
  • 8 large flat mushrooms, sliced
  • 350g packet fresh Singapore noodles (*see note)
  • 2 tbsp kecap manis
  • 50ml sweet chilli sauce
  • 2 tbsp peanut oil
  • 6 green onions, sliced
  • 50g unsalted roasted peanuts, roughly chopped
  • Olive oil cooking spray
  • Salt & ground black pepper


1 Preheat a barbecue or chargrill on medium high heat. Spray steak and mushrooms with oil and season with salt and pepper. Barbecue or chargrill steak for 4 mins on each side (for medium) or until cooked to your liking. Remove to a plate, cover with foil. Set aside to rest.

2 Barbecue or chargrill mushrooms for 5 mins, tossing often until tender. Transfer to a plate. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins. Drain, refresh in cold water. Separate noodles. Place noodles in a large bowl.

3 Combine kecap manis, sweet chilli sauce and oil in screwtop jar. Shake well. Slice steak into 1 cm thick slices. Add to the noodles with mushrooms, green onions, peanuts and dressing. Gently toss to combine. Serve.

*Note: Singapore noodles are located in the fridge section of the supermarket.