Ching-he Huang Rice Wine Pepper Beef Noodles

Name: Ching-he Huang Rice Wine Pepper Beef Noodles
Yield: 2
Cuisine: Chinese
Ingredients: 350g rump or sirloin steak; Fat removed cut into 5mm slices; 200g dried egg noodles or dried yellow shi wheat flour noodles; Dash of toasted sesame oil; 1 tbsp groundnut oil; 150g french beans trimmed and cut into thirds; 1 medium red chilli deseeded and finely chopped; 200ml vegetable stock; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tsp cornflour blended with 1 tbsp cold water; 2 garlic cloves peeled and finely chopped; 1 tsp freshly grated root ginger; 1 tbsp light soy sauce; 1&#8260 2 tsp,cracked black pepper or more to taste; 1 tbsp shaohsing rice wine or dry sherry; 1 tsp light brown sugar; 1 tsp cornflour

Over a year ago 13,020 views

Serves: 2

Chinese Main Course

Ingredients

350g rump or sirloin steak
Fat removed cut into 5mm slices
200g dried egg noodles or dried yellow shi wheat flour noodles
Dash of toasted sesame oil
1 tbsp groundnut oil
150g french beans trimmed and cut into thirds
1 medium red chilli deseeded and finely chopped
200ml vegetable stock
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp cornflour blended with 1 tbsp cold water
2 garlic cloves peeled and finely chopped
1 tsp freshly grated root ginger
1 tbsp light soy sauce
1&#8260 2 tsp,cracked black pepper or more to taste
1 tbsp shaohsing rice wine or dry sherry
1 tsp light brown sugar
1 tsp cornflour

Accompaniment

Description

This makes a satisfying, tasty and easy supper for two

Method

1
Put all the ingredients for the marinade in a bowl and stir to combine. Add the beef and turn to coat, then leave to marinate for 10-20 minutes.

Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water then drain again. Drizzle with sesame oil to prevent them from sticking together.

Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef and stir-fry for a few seconds, then add the french beans and chilli and stir for 30 seconds.

Add the stock and bring to the boil, then season to taste with the light and dark soy sauce. Add the blended cornflour and stir to thicken, then turn the heat down to low. Add the cooked noodles, toss through for about 1 minute and serve immediately.