Ingredients
- For the beef marinade:
- 400g lean beef steak (rump or sirloin), chopped into 2cm squares
- 1 tbsp reduced salt soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- Pinch of white pepper
- For the noodles & stir-fry:
- 300g noodles, dry weight
- 1 tbsp oil
- 1 tbsp garlic and ginger paste (equal parts, from a jar)
- 1 medium onion, chopped into 2cm squares
- 1 red pepper, chopped into 2cm squares
- 100g beansprouts
- 3 spring onions, sliced
- For the sauce:
- 2 tbsp light soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tsp dark soy sauce (for colour)
- 2 tbsp water
- Pinch of black pepper
Instructions
Mix the sliced beef with soy sauce, Shaoxing wine, sesame oil, and white pepper. Let it sit while you prep the other ingredients (10–15 minutes).
Combine all sauce ingredients in a small bowl and set aside.
Cook the noodles according to the packet and set aside.
Heat a wok or large non-stick pan over high heat. Add half the oil (or spray) and sear the beef in two batches to avoid overcrowding, just until browned. Remove and set aside.
Add the remaining oil (or a few more sprays), then sauté the onion and red pepper and stir-fry for 2–3 minutes. Add the garlic and ginger paste and cook for a further minute.
Add the beef back to the pan along with the beansprouts and spring onions and cook for another minute.
Add the cooked noodles to the pan. Pour in the sauce and toss gently to coat everything evenly without breaking the noodles.
Serve
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Hob
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 510
- Fat: 14 g
- Carbohydrates: 63 g
- Protein: 33 g
