Ingredients
- 450g Beef (rib eye, porterhouse etc), thinly sliced
- 1 Onion, sliced into wedges
- 1 Red capsicum, sliced into strips
- 4 Scallions, whites only, thinly sliced
- 2 Cloves garlic, crushed
- 1/2 Inch piece of ginger, grated
- MARINADE-
- 1 Tbls soy sauce
- 1 tsp sesame oil
- 2 Tbls water
- 2 Cloves garlic, minced
- 1/2 Inch ginger, grated
- 1/2 Onion, grated
- 1 Tbls Shaoxing wine
- 4 Tbls cornflour (to coat the beef)
- SAUCE-
- 2 Tbls soy sauce
- 1 1/2 Tbls honey
- 2 Tbls hoisin sauce
- 1 Tbls oyster sauce
- 1 Tbls Shaoxing wine
- 2 Hot red chillies, minced
- 1 Tbls Lee Kum Kee chilli garlic sauce
- 2 tsp sesame oil
- 1/4 tsp Chinese 5 spice powder
- 1/2 cup cold water
- 1 Tbls cornflour
- TO SERVE-
- Fresh red chillies, thinly sliced
- 4 Scallions, green parts only, thinly sliced
- Toasted sesame seeds
- 270g packet of ramen noodles
Method
- To marinate the beef, in a shallow dish, mix together the soy, sesame oil, water, garlic, ginger, grated onion and Shaoxing wine. Add the beef slices and toss to coat well. Set aside.
- To make the sauce combine the water and cornflour in a small jug or bowl. Add in the honey, hoisin, oyster, soy and chili garlic sauces, Shaoxing wine, sesame oil and Chinese 5 spice and mix well.
- Cook your noodles according to packet directions until just cooked, rinse, drain and set aside.
- Heat 1 inch of oil in your wok or pan, spread the beef slices onto a plate and sprinkle over the cornflour making sure the pieces are evenly coated. Working in batches, place a few slices of beef into the wok at a time making sure its not overcrowded. Cook until golden brown (3-5 minutes). Remove with a slotted spoon and continue with the rest of the beef.
- Remove the oil from the wok or pan leaving about a tablespoon of oil in the bottom. On medium high heat, add the garlic, ginger and onion and fry for about a minute. Add in the capsicum and fry until just starting to soften and then add your noodles. Don't stir the noodles right away, let them crisp up slightly on the bottom and then flip them over and let them crisp up again, once you have some nice colour on the noodles add in the sauce and toss it through the noodles. Add the beef back in and toss through the whites of the scallions. Remove from the heat.
- Divide the beef and noodles into bowls, scatter with sesame seeds, the green parts of the scallions and the fresh chili and serve.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
