Ingredients
170g beef steak (thinly sliced)
125g flat rice noodles (dry weight)
1 tsp chopped garlic
113g beansprouts
2 tbsp vegetable oil
1 inch fresh ginger (sliced)
100g Pak Choi or Choi Sum (blanched)
2 spring onions (cut into 3cm lengths)
1 tsp Wing Yip Light Soya Sauce
1 tbsp water
Wing Yip Sesame oil (to garnish)
Marinade:
juice from 1 Tbsp grated ginger
1 heaped tsp cornflour
1 tsp vegetable oil
1 tsp Wing Yip Light Soya Sauce
1/2 tspz bicarbonate of soda
Sauce:
1 tsp Wing Yip Light Soya Sauce
170ml beef or chicken stock
1 tsp Wing Yip Oyster or Mushroom sauce
1/4 tsp sugar
1/2 tsp Wing Yip Dark Soya Sauce
2 tsp cornflour
Cooking Method
Step 1
Slice the beef thinly across the grain and allow to marinate for approximately 20 minutes.
Step 2
Soak the rice noodles in tepid water for 20 minutes.
Step 3
Heat a wok, add 1 Tbsp of oil and add the rice noodles and chopped garlic.
Step 4
Fry the noodles quickly with 1 tsp light soya sauce and 1 Tbsp of water. You may need more water if the noodles start to stick together.
Step 5
Then add the beansprouts and fry for a further minute. Remove from the heat while the beansprouts are still crispy and place on a flat serving plate. Keep warm.
Step 6
Meanwhile blanch the pak choi or choi sum. Drain and place on the fried noodles.
Step 7
Wipe the wok clean and heat up 1 Tbsp oil and fry the sliced ginger.
Step 8
Add the sliced beef and stir fry quickly.
Step 9
Next add the sauce mix and when the sauce thickens it is ready
Step 10
Sprinkle a few drops of sesame oil over the sauce and stir well.
Step 11
Spoon the beef in sauce over the fried rice noodles and serve immediately.
