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Rice Noodles With Beef and Black Bean Sauce Recipe
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Category : noodles |
Style : stir-fry | Serve : 4 |
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Beef
with black bean sauce and chili oil tossed with silky smooth flat rice noodles
and lightly stir-fried until fragrant
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Ingredients |
| 450 g |
Fresh rice noodles |
| 350 g |
Rump steak, finely sliced against the
grain |
| 200 g |
Mixed peppers, seeded and cut into strips |
| 40 ml |
Fermented black beans, rinsed in warm water and
chopped |
| 120 ml |
Basic stock or water |
| 2 slices |
Fresh root ginger, finely chopped |
| 2 cloves |
Garlic, finely chopped |
| 1 piece |
Medium sized onion, finely chopped |
| 4 tbsp |
Cooking oil |
| 2 tbsp |
Light soy sauce |
| 2 tbsp |
Oyster sauce |
| 1 tbsp |
Chili black bean sauce |
| 1 tbsp |
Corn flour |
| 2 stalks |
Spring onions, finely chopped - garnish |
| 2 Pieces |
Red chilies, seeded and finely chopped - garnish |
Method :
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Rinse noodles under hot water, drain well and
set aside.
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Heat half of the oil in a wok until very hot,
add garlic, onion, ginger and the mixed pepper strips, then stir-fry for 3 - 4 minutes, then
remove with slotted spoon and keep hot.
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Heat remaining oil in the same wok and add the
sliced beef and fermented black beans and stir-fry over high heat for 4 minutes or until
they are cooked.
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In a small bowl combine the soy sauce, oyster
sauce and chili black bean sauce with the cornflour and basic stock or water and blend until
smooth.
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Add the mixture to the wok containing the beef,
then return the the onion mixture to the wok and cook, stirring for approx. 1 minute.
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Add the rice noodles and gently mix and stir
over medium heat until well heated through.
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Adjust the seasoning and serve at once with the
chopped spring onions and chilies.
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