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Beef noodles

Dinner | Chinese

Prep time: 10 minutesCook time: 15 minutesServings: 4

Beef noodles

Ingredients

  • 500g flank steak, thinly sliced
  • 1 tbsp water
  • ½ tsp bicarb soda
  • 2 tbsp cornflour
  • 1½ tbsp Shaoxing wine
  • ¼ cup (60ml) soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 450g fresh hokkien noodles
  • 2 tbsp vegetable oil (or other neutral oil)
  • 1 small brown onion, finely sliced
  • 1 carrot, julienned
  • ½ each of red, green and yellow capsicums (bell peppers), thinly sliced
  • 4 spring onions, white and green parts separated, chopped
  • 4 cloves garlic, finely chopped
  • 1 thumb-sized piece young ginger*, julienned
  • chilli crisp, to serve

Directions

  1. Combine water, bicarb soda, cornflour, 1 tbsp of Shaoxing and 2 tbsp of soy in a large bowl. Add beef and toss well to coat, then set aside to marinate.
  2. Combine remaining Shaoxing, soy, oyster sauce and dark soy in a small bowl. Set aside.
  3. Cook noodles in a large pot of salted boiling water, according to packet directions. Drain and rinse under cold water.
  4. Heat the oil in a wok over high heat. Cook beef in batches, tossing, until browned. Set aside.
  5. Add onion and carrot, cook for 1-2 mins, until softened. Add capsicums, garlic, ginger and white part of onion. Cook a further 1-2 minutes to soften.
  6. Return meat to the pan along with sauces and noodles. Toss well to combine and bring sauce to a simmer.
  7. Stir through the green part of the onion. Serve with a drizzle of some chilli crisp if desired.