Beef & Black Bean Noodles
Chinese spicy beef and black bean sauce with red chilli and thick egg noodles.
Cooking Time: 20 Mins
Serves: 2
Author: Paul Brighton
Ingredients
- 300g rump steak, thinly sliced
- 1 tbsp fermented black beans
- 1 large red chilli, 1/2 finely chopped, 1/2 sliced
- 2 garlic cloves, finely chopped
- 1 inch fresh ginger, finely chopped
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxsing rice wine
- 1/2 tsp ground black pepper
- 50ml water
- 200g thick egg noodles
- 1 tbsp groundnut oil
To serve:
- Red chilli slices
Directions
- Place noodles in boiling water and simmer until cooked. Run under cold water, drain and set aside.
- Heat the oil in a wok until smoking, add ginger, garlic and chopped chilli and stir fry for 30 seconds, then add the beef and stir fry for a further 1 minute.
- Add black beans, fry for 1 minute the add soy, oyster sauce and rice wine, cook for another minute before adding the black pepper and water.
- Toss noodles in sesame oil before adding to the beef, mix and cook until hot then transfer to a bowl.garnish with fresh red chilli slices and serve.
- Garnish with fresh red chilli slices and serve.
