Beef with Noodles

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Beef with Noodles

Ease of preparation rating: Easy

Yield: 2 servings



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



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.


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