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Peppered rice wine beef stirfry with noodles
- Prep time:
- 15 mins, plus 20 minutes marinating
- Cook time:
- 10 mins
- Serves:
- 4
Packed with chilli and ginger, Ching he Huang’s succulent steak stirfry is full of flavour
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Ingredients
For the marinade
- 2 cloves Garlic
- 1 tsp freshly grated root Ginger
- 1 tbsp light Soy sauce
- 1/2 tsp cracked black pepper
- 1 tbsp Shaoshing rice wine or Sherry
- 1 tsp light brown sugar
- 1 tsp cornflour
- 350g sirloin steaks, fat removed, cut into thin slices
For the stirfry
- 200g egg noodles
- toasted Sesame oil
- 1 tbsp groundnut oil
- 150g French beans, trimmed and sliced into thirds
- 1 red chilli, deseeded and finely chopped
- 200ml hot vegetable stock
- 1 tbsp light Soy sauce
- 1 tbsp dark Soy sauce
- 1 tsp cornflour
Method
1. Put all marinade ingredients into a bowl and stir to combine. Add the beef slices and turn to coat, then leave to marinate for 10-20 minutes.2. Cook the noodles according to packet instructions. Drain and rinse under cold water, then drain again. Drizzle with a little sesame oil to stop them sticking together.
3. Heat a 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, chilli and stir fry for 30 seconds more. Add the hot stock and bring to the boil, then season with the light and dark soy sauce. Mix the corn flour with 1 tablespoon of water, then add to the stirfry, and boil the mixture, stirring continuously. Once it begins to thicken, turn the heat down to low. Toss the cooked noodles with the stirfry until everything is coated in the sauce, then serve immediately.
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Latest Comment
really tasty, easy and quick
really tasty and easy as long as you have all ingredients ready before hand