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Member recipe

Rice Wine Pepper Beef Noodles

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Serves 2

A satisfying, tasty & easy supper for two

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  • 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


    1. Put 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.
    2. 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 drom sticking together.
    3. Heat 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.
    4. Add the stock and bring to the boil, then season to taste with the light and dark soy sauces
    5. Add the blended cornflour and stir to thicken, then turn the heat down to low.
    6. Add the cooked noodles, toss through for about 1 minute and serve immediately

Comments, questions and tips

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2nd Sep, 2009
Hi, can you do this WITHOUT the Chilli?
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