Name: Beef and blackbean with rice noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 500g thick fresh rice noodles; 500g beef fillet or rump steak, thinly sliced; 2 red onions, cut into thick wedges; 2 garlic cloves, crushed; 20.00 ml finely grated ginger; 18.20 gm peanut oil; 1 bunch baby choy sum, trimmed, coarsely chopped; 80ml black bean sauce; 40.00 ml shaoxing wine or dry sherry; 1 bunch coriander, leaves picked

Beef and blackbean with rice noodles

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Master the art of stir-frying by cooking at high heat in a wok for a delicious and quick Asian meal.

Ingredients:

500g thick fresh rice noodles
500g beef fillet or rump steak, thinly sliced
2 red onions, cut into thick wedges
2 garlic cloves, crushed
20.00 ml finely grated ginger
18.20 gm peanut oil
1 bunch baby choy sum, trimmed, coarsely chopped
80ml black bean sauce
40.00 ml shaoxing wine or dry sherry
1 bunch coriander, leaves picked

Instructions:

Add the noodles to a spacious heatproof bowl and cover them with boiling water. Let them sit for 5 minutes to soak up the water. Drain thoroughly and set aside.
In a large bowl, mingle the beef, onion, garlic, and ginger. Heat half of the oil in a smoking hot wok. Stir-fry one quarter of the beef mix for 1-2 minutes until browned. Transfer to a bowl. Repeat with the rest of the beef mixture in 3 more batches, making sure to reheat the wok and add more oil if needed between each batch.
Add the beef mixture back to the wok with choy sum, black bean sauce, and wine, stir-fry until choy sum starts to wilt. Incorporate the rice noodles, stir-fry until well coated in sauce. Garnish with fresh coriander leaves and serve hot.

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