Sa cha beef noodles

Ingredients

Scaled for your household (4 portions) · original serves 4

• Beef tenderloin300 g
  cut into thin strips
• Light soy sauce1 tbsp
  marinade
• Caster sugar2 tsp
  Original recipe breakdown · used in multiple steps

  • caster sugar — marinade
  • caster sugar — sauce
• Cornflour2 tsp
  marinade
• Cooking oil4 tbsp
  Original recipe breakdown · used in multiple steps

  • canola oil — marinade
  • canola or other cooking oil
• Water2 tbsp + 125 ml
  Original recipe breakdown · used in multiple steps

  • water — marinade
  • water — sauce
• Sa cha sauce100 g
• Garlic cloves1 clove
• Red shallot1
• Instant noodle cakes340 g
• Spring onionsto taste
  to serve
• Sesame seedsto taste
  to serve

Method

1. 1

   Marinate the beef. In a bowl mix the marinade — 1 tbsp light soy, 1 tsp caster sugar, 2 tsp cornflour and 1 tbsp canola oil — with 2 tbsp water. Add the 300 g beef strips, toss to coat and leave to marinate for 30 minutes.

   30 min
2. 2

   Mix the sauce. Stir together the 100 g sa cha sauce, 1 tsp caster sugar and 125 ml water until smooth. Finely chop the garlic clove and red shallot, and slice the spring onion for serving.

3. 3

   Sear the beef. Heat a frying pan or wok over high heat with 1 tbsp of the oil. Add the beef and cook for about 2 minutes, until browning and almost cooked through. Remove it to a plate.

   2 min
4. 4

   Cook the aromatics. Wipe the pan clean, add the remaining oil and fry the garlic and shallot for 30 seconds until fragrant.

5. 5

   Simmer in the sauce. Return the beef to the pan, pour in the sa cha sauce mixture and turn the heat to low. Cook for about 2 minutes until the beef is coated and the sauce is hot.

   2 min
6. 6

   Cook the noodles. Meanwhile cook the 340 g instant noodles according to the packet directions, then drain well.

7. 7

   Serve. Divide the noodles between bowls, top with the beef and sauce, and finish with spring onion and toasted sesame seeds.