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Chinese beef noodles
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2 sirloin steaks (350g trimmed weight)
2 tbsp Cooks’ Ingredients Shaoxing Rice Wine
5 tbsp Cooks’ Ingredients Dark Soya Sauce
2 tbsp Lee Kum Kee Pure Sesame Oil
2 cloves garlic, minced
5cm piece ginger, finely grated
250g pack Waitrose Medium Egg Noodles (4 nests)
200g fine green beans
175g baby corn
100g Tenderstem broccoli
2 tbsp groundnut oil
1 medium essential Waitrose Free Range Egg
4 tbsp Lee Kum Kee Oyster Sauce
1. Trim off all the fat from the steak, slice thinly across the width of the steak. Place the steak in a zip lock freezer bag and add all the Shaoxing rice wine, 3 tbsp of soya sauce, 1 tbsp of sesame oil, minced garlic and ginger. Seal the bag, squish to get all the slices of meat covered in marinade and leave in the fridge for an hour.
2. Cook the noodles according to the pack instructions. Once cooked, drain in a colander and run cold water over the noodles for a couple of minutes to wash away all the starch. This step is important as it will stop the noodles from sticking together when you stir-fry.
3. Trim and cut the vegetables to a similar size, boil for 3 minutes and drain. Heat a dry wok or very large frying pan on a high heat for 3-4 minutes. When the pan is very hot, add 1 tbsp of groundnut oil. Shake off the marinade from the steak slices (keep for later) and quickly fry for a couple of minutes on each side. Once the steak has changed colour to brown, remove from the pan and leave to rest in a dish.
4. Add another tbsp of oil to the pan and stir-fry the vegetables, for about 3-4 minutes. Beat the egg, then push the vegetables to one side of the pan and pour the egg in. Mix the egg so it scrambles and stir into the vegetables. Next, add the noodles, fried beef and excess marinade to the pan and mix together. Add the oyster sauce, remaining soya sauce and sesame oil, mix and stir-fry for few more minutes.
Typical values per serving:
This recipe was first published in April 2016.