Stir-fried beef and rice noodles

Stir-fried beef and rice noodles

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Built around fresh he fen, or wide rice noodles, this dish is like most simple Cantonese ones in that it relies on the best and freshest possible ingredients. With their bouncy, slippery smoothness, these noodles, which originated in what is now the Tianhe District of Guangzhou, are the perfect textural foil for all those black beans, beef, sprouts and spring onion.

Ingredients

Quantity Ingredient
500g beef eye fillet, trimmed
1 tablespoon dark soy sauce
3 teaspoons cornflour
2 teaspoons sesame oil
2 1/2 tablespoons oyster sauce
2 tablespoons shaoxing rice wine
80ml peanut oil
4 garlic cloves, finely chopped
2 teaspoons ginger, finely chopped
800g fresh, wide rice noodles
180g mung bean sprouts
1 tablespoon fermented black beans, rinsed and crushed with a fork
4 spring onions, cut into 5 cm lengths

Method

  1. Cut the beef into 5 mm thick slices, then cut the slices in half lengthwise. Combine the soy sauce, cornflour and sesame oil in a bowl, add the beef and toss to coat well. Combine the oyster sauce and rice wine in a small bowl and set aside.
  2. Heat 1 tablespoon of the peanut oil in a wok over a high heat. Add half of the undrained beef and half of the garlic and ginger and stir-fry for 3 minutes, or until the meat is browned and nearly cooked through. Remove to a plate with any juices. Heat another tablespoon of the peanut oil in the wok and cook the remaining beef, ginger and garlic, then remove to the plate.
  3. Heat the remaining oil in the wok over a high heat, then add the noodles and stir-fry for 4–5 minutes, or until the noodles are heated through and slightly crusty in places. Add the bean sprouts and black beans and stir-fry for 2–3 minutes, or until the sprouts soften. Add the beef and any juices, the oyster sauce mixture and the spring onions and toss well. Cook for 1 minute, or until the beef is cooked through, then divide among four bowls and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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