Description
A delicious and savory stir-fry dish featuring tender beef slices and flat rice noodles, tossed in a flavorful sauce with a mix of vegetables.
Ingredients
– 450 g (1 lb) rump, sirloin, or flank steak, thinly sliced
– 1 tsp freshly minced garlic
– 1 tbsp Shaoxing wine (or mirin/dry sherry)
– 1 tbsp light soy sauce
– 1 tbsp cornflour
– 1 tbsp white sugar
– 1 tbsp water
– 1/2 tsp cracked black pepper
– 1/4 tsp bicarbonate of soda
– 1 tbsp cooking oil
– 400 g (14 oz) dried flat rice noodles
– 2 tbsp cooking oil
– 1 small brown onion, finely sliced
– 6 spring onions, cut into batons
– 2 tbsp dark soy sauce
– 2 tbsp oyster sauce
– 1 tbsp light soy sauce
– 250 g (9 oz) bean sprouts
– 1 tbsp sesame oil
Instructions
1. In a bowl, combine beef slices with garlic, Shaoxing wine, light soy sauce, cornflour, sugar, water, black pepper, bicarbonate of soda, and cooking oil. Marinate for at least 30 minutes.
2. Cook flat rice noodles according to package instructions, then drain and set aside.
3. In a wok or large pan, heat cooking oil and stir-fry onion until fragrant. Add marinated beef and cook until browned.
4. Add spring onions, dark soy sauce, oyster sauce, light soy sauce, and bean sprouts. Stir-fry until vegetables are tender.
5. Add cooked noodles and sesame oil, tossing everything together until well combined.
6. Serve hot and enjoy!
Notes
– For added spice, consider adding chopped red chili peppers or chili flakes.
– You can customize this dish by adding more vegetables like bell peppers or broccoli.
Nutrition
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg