Save to your scrapbook

    Ching-He Huang's Sizzling black bean beef with noodles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Ching-He Huang's Sizzling black bean beef with noodles

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    225g wide rice noodles
    1 tbsp groundnut oil
    cloves garlic, finely chopped
    2cm piece fresh ginger, peeled and grated
    red chilli, seeded and sliced
    Thai red chilli, sliced
    450g beef fillet, trimmed and sliced into 1cm strips
    1 tbsp Waitrose Cooks' Ingredients Shaoxing rice wine or dry sherry
    1 large or 2 small green peppers, seeded and cut into 2 cm pieces 
    tbsp Amoy dark soy sauc
    4 tbsp Waitrose Cooks' Ingredients Black Bean Sauce 
    3 salad onions, sliced to garnish


    1 Cook the noodles according to pack instructions. Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir fry for a few seconds. Add the beef slices and stir fry for 1-2 minutes, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine.

    2 Add the green pepper and stir fry for 1 minute. Add the noodles, breaking them up with a spoon, then add the soy and black bean sauce and stir everything together. Garnish with the sliced salad onion and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars