Ingredients
250g Beef (rump, fillet or topside cut into thin strips, across the grain)
142g Flat Rice noodles
1 jar Wing Yip Spicy Szechuan Sauce
1 tbsp Wing Yip Light Soy Sauce
1 tsp Black Pepper
2 tsp Chopped/minced garlic
1 tsp Chopped/minced ginger
1 Red chilli (finely chopped)
185g Beansprouts
1 Fresh pepper (sliced)
2 Spring onions (finely sliced)
Cooking Method
Step 1
Soak the noodles in tepid water for 10 minutes. Drain and keep aside. Whilst the noodles are soaking, slice the beef finely, across the grain.
Step 2
Heat 2 Tbsp oil in a wok and when hot, fry 1 tsp of minced garlic, adding the beef and chopped red chilli.
Step 3
Season with freshly ground black pepper and light soy sauce. Cook for a few minutes, until the beef is cooked. Once cooked to preference, remove from heat and keep warm. Take care not to overcook the beef.
Step 4
Then add rest of oil into the wok and fry the remaining minced ginger and add the garlic, then the rice noodles.
Step 5
Season with a little light soy and then add sliced peppers and white spring onion bottoms.
Step 6
Add Wing Yip Spicy Szechuan Sauce and stir fry for 1 minute, adding a little water if noodles become too dry.
Step 7
Last of all add the pepper and beansprouts.
Step 8
Place the noodles onto a large serving platter or individual bowls and spoon the cooked beef on top. Garnish with the chopped spring onions.
