Description
This noodle stir-fry is easier than it looks! A flavorful beef and gravy dish over wide rice noodles.
Ingredients
Units
Scale
- 1 lbs (400 g) beef (rump, tenderloin or any steak cut, thinly sliced)
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp Chinese cooking wine
- 1 1/2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp oil
- a big bunch of choy sum (gailan or bok choy)
- 1 lbs (400 g) wide rice noodle
- sesame oil
- 2 cups (500 ml) beef stock
- 1 1/2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 1/2 tbsp tapioca flour
- 3 tbsp water
- 1 egg white
- 1 thumb sized ginger (thinly sliced)
- 4 cloves garlic (minced)
- 2 spring onions (sliced)
- white pepper
- salt
- 2 tbsp oil
Instructions
- Beef
- In a bowl, combine baking soda, cornstarch, Chinese cooking wine, soy sauce, and sesame oil; mix well.
- Add the beef and mix well to distribute the marinade evenly; set aside for 15 minutes.
- Place wok on a stove top over high heat; once it starts to smoke, add oil and swirl to coat the surface.
- Add the beef in a single layer, leave it for 30 seconds to a minute until browned on one side. Turn and cook for another minute. Stir-fry for 2 minutes. Remove beef from the wok.
- Vegetables
- Blanch vegetables in boiling water for a few seconds, then drain and rinse with cold water; set aside.
- Noodles
- Soak rice noodles in boiling water for 3 minutes, drain, and set aside.
- Prepare your wok, add sesame oil, and heat until it smokes. Add the noodles and let them char; do not stir-fry, but toss once or twice to turn them over. Remove from wok and set aside; keep warm.
- Gravy
- In the same wok, add oil, then sauté garlic and ginger.
- Add the spring onions and stir-fry for 30 seconds.
- Pour in beef stock, light soy sauce, dark soy sauce, and oyster sauce; bring to a boil.
- Combine tapioca starch with water; mix well. Gradually add this solution to thicken the sauce.
- Add the egg white while mixing the sauce, then add the beef. Season with white pepper and salt; turn off the heat.
- Combining it all together
- Place noodles on a plate, pour sauce over the noodles. Place vegetables on the side and serve hot.
Notes
- For even browning, ensure the beef is arranged in a single layer in the hot wok and avoid overcrowding.
- To prevent the noodles from sticking, toss them gently only a couple of times while charring in the hot wok.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 70
- Fiber: 5
- Protein: 40
- Cholesterol: 100