Beef with Noodles

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 2 servings


 

Ingredients:

  • ½ lb. (225 g) beef flank steak, sliced thinly
  • ½ teaspoon (3 ml) baking soda
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon (5 ml) + 1 teaspoon (5 ml) cornstarch
  • 2 tablespoons (30 ml) + 2 teaspoons (10 ml) Shaoxing wine
  • 2 tablespoons (30 ml) fermented black beans, rinsed
  • 2 tablespoons (30 ml) oyster sauce
  • 2 teaspoons (10 ml) sesame oil
  • 1 teaspoon (5 ml) sugar
  • 1 teaspoon (5 ml) minced ginger
  • 2 garlic cloves, minced
  • 2 tablespoons (30 ml) + 2 tablespoons (30 ml) vegetable oil
  • 1 lb. (454 g) fresh broad rice noodles
  • 2 tablespoons (30 ml) fresh cilantro, for garnish

 


 

Method:

In a mixing bowl, combine beef slices and baking soda, and stir to coat.

Add soy sauce, 1 teaspoon (5 ml) cornstarch, and 2 tablespoons (10 ml) Shaoxing wine. Mix gently until coated. Set aside.

Drain the fermented black beans. Mash them using the back of a spoon.

In a separate bowl, mix together oyster sauce, sesame oil, sugar, remaining cornstarch, and remaining Shaoxing wine.

Heat 2 tablespoons (10 ml) of the vegetable oil in a wok over medium-high heat, and add ginger and garlic.

Cook for 2 minutes.

Add marinated beef. Cook for 3-4 minutes, or until slightly browned.

Add mashed black beans, and cook for 2-3 minutes.

Add sauce mixture to the beef and black bean mixture, and reduce heat to medium-low.

Meanwhile, in a separate wok, heat remaining oil over medium-high heat.

Add noodles, and cook for 3-4 minutes, or until the edges start to crisp up.

Transfer beef and black bean mixture to noodles, and toss to coat.

Cook for 1 minute, and remove from heat.

Garnish with cilantro.

Serve.