Hawker-Style Beef & Mie Goreng

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the snow peas and Asian greens until tender, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a serving bowl and cover to keep warm. Return the pan to a medium-high heat with another drizzle of olive oil. Cook the zucchini until softened, 3-4 minutes. Add the spring onion and remaining garlic and cook until fragrant, 1 minute.

Add the cooked noodles, kecap manis, sriracha sauce and chicken-style stock powder and cook, tossing occasionally, until combined and warmed through, 1-2 minutes. Squeeze over the lime juice. Transfer to serving bowls.

TIP: Sriracha is a mild sauce, but use less if you're sensitive to heat!

Place the beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. Wipe out the frying pan and return to a high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking). Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes. Transfer the eggs to top the noodles.

TIP: This will give a soft yolk, fry for 6-7 minutes for a hard yolk.