Chinese beef with noodles

Ingredients

Scaled for your household (2 portions) · original serves 2

• Beef flank250 g
  thinly sliced
• Bicarbonate of soda½ tsp
• Soy sauce1 tbsp
• Cornflour2 tsp
  1 tsp marinade + 1 tsp sauce
• Shaoxing wine2 tbsp
  2 tsp marinade, rest in sauce
• Fermented black beans2 tbsp
  rinsed
• Oyster sauce1½ tbsp
• Sesame oil2 tsp
• White sugar1 tsp
• Ginger1 tsp
  minced
• Garlic cloves2 clove
• Vegetable oil3 tbsp
• Rice noodles500 g
• Fresh cilantro2 tbsp
  to garnish

Method

1. 1

   Tenderise the beef. Put the 250 g thinly sliced flank in a bowl, sprinkle over ½ tsp baking soda and toss so every piece is coated.

2. 2

   Marinate. Add 1 tbsp soy sauce, 1 tsp of the cornflour and 2 tsp of the Shaoxing wine. Mix well and set aside to rest while you prepare everything else.

3. 3

   Prepare the black beans and sauce. Drain the 2 tbsp rinsed black beans and mash them roughly with a fork. In a small bowl stir together 1½ tbsp oyster sauce, 2 tsp sesame oil, 1 tsp sugar, the remaining 1 tsp cornflour and the remaining Shaoxing wine.

4. 4

   Fry the aromatics. Heat some of the 3 tbsp vegetable oil in a wok over high heat. Add 1 tsp minced ginger and the 2 garlic cloves and fry for 2 minutes until fragrant, without letting them burn.

   2 min
5. 5

   Cook the beef and beans. Add the beef and stir-fry for 3–4 minutes until slightly browned. Add the mashed black beans and stir-fry 2–3 minutes more. Pour in the sauce, stir to coat, then turn the heat down to medium-low to keep warm.

   7 min
6. 6

   Crisp the noodles. In a second wok or large frying pan, heat the remaining oil and fry the 500 g fresh broad rice noodles for 3–4 minutes, until the edges start to crisp.

   4 min
7. 7

   Combine and serve. Add the beef mixture to the noodles and toss together for 1 minute so the noodles are coated. Garnish with 2 tbsp chopped coriander.

   1 min