Description
Served with wide noodles, try this traditional stir fry of tender, thinly sliced beef and greens.
Ingredients
Scale
Stir Fried Noodles
- 400 g 14 ounces wide rice noodle
- 1 small bunch chives (cut into long section)
- 2 cups bean sprouts
- 1 bunch choy sum
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
- 1 small white onion (sliced)
- 3 thin slices of ginger
- salt
- oil
- Beef
- 300 g 10.5 ounces thinly pounded out beef
- ½ tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp Chinese cooking wine
- 1½ tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp oil
Instructions
- In a bowl combine together baking soda, cornstarch, Chinese cooking wine, soy sauce and sesame oil, mix well.
- Add the beef and using your hands mix it well to distribute the marinade evenly, set aside for 15 minutes.
- Place wok in a stove top and place in really high heat, once it starts to smoke add oil and swirl it around to coat the surface.
- Let it reach the oils smoking point then add the beef in single layer as possible, leave it there without mixing for 30 seconds to a minute until brown on one side. Turn to the other side and leave it again for another minute. Now start to stir fry, continue doing so for 2 minutes. Remove beef from the wok.
- Soak rice noodles in boiling water in a big bowl for 3 minutes, drain then set aside.
- Combine the soy sauce, dark soy sauce and brown sugar, set aside.
- Using the same wok add 2 tbsp oil bring heat to high then sauté ginger and onions.
- Add the choy sum and stir fry for 30 seconds.
- Add the noodles and the soy sauce sugar mixture, stir fry continuously for 2 minutes until sauce is evenly distributed. Add small amounts of water if needed so it does not dry out.
- Add the beef back together with the bean sprouts and chives, season with salt if needed then stir fry for 30 more seconds.
- Remove from wok, serve while hot.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Cuisine: Chinese