Rice Noodles with Beef and Black Bean Sauce recipe
information
This is an excellent combination — beef with a chilli sauce tossed with silky smooth rice noodles.
ingredients
450 g (1 lb) fresh rice noodles
60 ml (4 tbsp) vegetable oil
1 onion, finely sliced
2 garlic cloves, finely chopped
2 slices fresh root ginger, finely chopped
225 g (8 oz) mixed peppers, seeded and cut into strips
350 g (12 oz) rump steak, finely sliced against the grain
45 ml (3 tbsp) fermented black beans, rinsed in warm water, drained and chopped
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) oyster sauce
15 ml (1 tbsp) chilli black bean sauce
15 ml (1 tbsp) cornflour
120 ml (4 fl oz) 1/2 cup stock or water
2 spring onions, finely chopped, and 2 red chillies, seeded and finely sliced, to garnish
60 ml (4 tbsp) vegetable oil
1 onion, finely sliced
2 garlic cloves, finely chopped
2 slices fresh root ginger, finely chopped
225 g (8 oz) mixed peppers, seeded and cut into strips
350 g (12 oz) rump steak, finely sliced against the grain
45 ml (3 tbsp) fermented black beans, rinsed in warm water, drained and chopped
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) oyster sauce
15 ml (1 tbsp) chilli black bean sauce
15 ml (1 tbsp) cornflour
120 ml (4 fl oz) 1/2 cup stock or water
2 spring onions, finely chopped, and 2 red chillies, seeded and finely sliced, to garnish
method
1. Rinse the noodles under hot water; drain well. Heat half the oil in a wok or large frying pan, swirling it around. Add the onion, garlic, ginger and mixed pepper strips. Stir-fry for 3 - 5 minutes, then remove with a slotted spoon and keep hot.
2. Add the remaining oil to the wok. When hot, add the sliced beef and fermented black beans and stir-fry over a high heat for 5 minutes or until they are cooked.
3. In a small bowl, blend the soy sauce, oyster sauce and chilli black bean sauce with the cornflour and stock or water until smooth. Add the mixture to the wok, then return the onion mixture to the wok and cook, stirring, for 1 minute.
4. Add the noodles and mix lightly. Stir over a medium heat until the noodles are heated through. Adjust the seasoning if necessary. Serve at once, garnished with the chopped spring onions and chillies.
2. Add the remaining oil to the wok. When hot, add the sliced beef and fermented black beans and stir-fry over a high heat for 5 minutes or until they are cooked.
3. In a small bowl, blend the soy sauce, oyster sauce and chilli black bean sauce with the cornflour and stock or water until smooth. Add the mixture to the wok, then return the onion mixture to the wok and cook, stirring, for 1 minute.
4. Add the noodles and mix lightly. Stir over a medium heat until the noodles are heated through. Adjust the seasoning if necessary. Serve at once, garnished with the chopped spring onions and chillies.
serving amount
serves 4
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