KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Serves 3–4
Cooking time: 6 mins
Preparation time: 15 mins plus 30 mins marinating time
250 g (8 oz) tender sirloin beef
2 tablespoons rice wine
1 1/2 tablespoons finely minced fresh ginger root
1 teaspoon ground black pepper
2 tablespoons oyster sauce
2 tablespoons sesame oil
2 teaspoons cornstarch
4 tablespoons oil
500 g (1 lb) fresh flat rice noodles (hor fun) or kway teow or 250 g (8 oz) dried rice stick noodles, soaked in water for 15 minutes until soft, then drained
2 tablespoons dark soy sauce
2/3 cup (150 ml) water
3 green onions (scallions), sliced into short lengths
Pickled Green Chillies, to serve
1 Slice the beef into thin strips. Mix with the rice wine, ginger, pepper, oyster sauce and sesame oil. Set aside to marinate, covered and refrigerated, for at least 20 minutes and up to 3 hours. When ready to cook, mix the cornstarch into the beef.
2 Heat 3 tablespoons of the oil in a wok over high heat until smoking and quickly stir-fry the noodles with the dark soy sauce for 2 minutes, tossing vigorously, until slightly browned. Remove from the wok.
3 Add the remaining oil to the wok and fry the beef for 2 minutes. Add the water and return the noodles to the wok. Fry for 1 more minute, then add the green onions and toss well for 30 seconds to wilt them. Serve immediately with Pickled Green Chillies on the side.
Note: Hor fun noodles are broader than kway teow. If you cannot find the former, use the widest kway teow you can find.
|
1st Keep
 cookiemilk
|
Comments