Beef noodles

Name: Beef noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
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

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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

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.
Combine remaining Shaoxing, soy, oyster sauce and dark soy in a small bowl. Set aside.
Cook noodles in a large pot of salted boiling water, according to packet directions. Drain and rinse under cold water.
Heat the oil in a wok over high heat. Cook beef in batches, tossing, until browned. Set aside.
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.
Return meat to the pan along with sauces and noodles. Toss well to combine and bring sauce to a simmer.
Stir through the green part of the onion. Serve with a drizzle of some chilli crisp if desired.