Rice Wine Pepper Beef Noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 350g rump or sirloin steak, fat removed & cut into 5mm slices
- 150g - 200g dried egg noodles or dried yellow shi wheat flour noodles
- dash of toasted sesame oil
- 1 tbsp groundnut oil
- 150g french beans, trimmed & 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
For the Marinade
- 2 garlic cloves peeled and finely chopped
- 1 tsp freshly grated root ginger
- 1 tbsp light soy sauce
- 1/2 tsp cracked black pepper or more to taste
- 1 tbsp shaohsing rice wine or dry sherry
- 1 tsp light brown sugar
- 1 tsp cornflour
Method
- STEP 1Put all thge ingredients for the marinade in a bowl and stir to combine. Add the beef and turn to coat, then leave for 10 - 20 mins.
- STEP 2Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water then drain again. Drizzle with sesame oil to prevent them drom sticking together.
- STEP 3Heat the 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.
- STEP 4Add the stock and bring to the boil, then season to taste with the light and dark soy sauces
- STEP 5Add the blended cornflour and stir to thicken, then turn the heat down to low.
- STEP 6Add the cooked noodles, toss through for about 1 minute and serve immediately
