Ingredients
250g Beef (rump, fillet or topside cut into 1/2 cm slices across the grain)
1 tsp Wing Yip Sesame Oil
2 tsp Wing Yip Light Soya Sauce
1 small red pepper (sliced)
2 spring onions (sliced - separate white from green)
1 tsp chopped garlic
1 tsp grated ginger
1 jar Wing Yip Black Bean Sauce (185ml)
118 ml water
1 tbsp peanut or vegetable oil - to fry beef
FOR THE NOODLES
150g flat rice noodles - soak for 20 minutes in tepid water
113g beansprouts
1-2 tbsp peanut or vegetable oil
3 tbsp water
1 tsp chopped garlic
Cooking Method
Step 1
Slice the meat finely across the grain into bite size pieces.
Step 2
Heat some oil in a wok and fry the garlic and grated ginger, do not allow to brown.
Step 3
Add the sliced beef and the Black Bean sauce.
Step 4
Cook out the sauce well; this should take about 5 minutes.
Step 5
Fill up the empty sauce jar with water and add this to the beef a bit at a time.
Step 6
When the sauce has thickened to a pouring consistency, add the sliced peppers, the bottom half of the spring onions.
Step 7
Before removing from the heat stir in the spring onion tops and add a few drops of sesame oil.
Step 8
To fry the Noodles Drain the noodles.
Step 9
Heat the vegetable oil in a large wok.
Step 10
Add the garlic to the wok and quickly add the drained rice noodles.
Step 11
Stir fry quickly, adding a little water to loosen the noodles and create some steam.
Step 12
Add the beansprouts, mix well and remove from the heat to a platter.
Step 13
Pour the beef in black bean sauce over the noodles and serve immediately.
