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Beef longevity noodles
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Irresistibly flavorful Asian-inspired dish.
Ingredients:
  • 1.25 gm bicarbonate of soda
  • 5.00 gm cornflour
  • 1 tsp Chinese five-spice
  • 2 tsp sesame oil
  • 76.25 gm Panda Brand Oyster Sauce
  • 2 garlic cloves, crushed
  • 500g beef rump steak, trimmed, thinly sliced
  • 450g packet fresh thin hokkien noodles
  • 36.40 gm peanut oil
  • 8 green onions, cut into 3cm-long pieces
  • 3cm piece fresh ginger, sliced into thin matchsticks
  • 1 bunch gai laan, trimmed, stems and leaves separated, chopped
  • 86.63 gm premium soy sauce
  • 250.00 ml bean sprouts, trimmed
  • 62.50 ml fresh coriander sprigs
Instructions:
  • Mix baking soda, cornstarch, five spice powder, sesame oil, oyster sauce, and minced garlic in a glass or ceramic bowl. Add the beef and coat evenly. Let it sit for 15 minutes to enhance the flavors.
  • Add noodles to a heatproof bowl and cover with boiling water. Let stand for 5 minutes or until heated through. Use tongs or chopsticks to separate the noodles gently, then drain.
  • 1. Preheat a wok over high heat, then add 1 tablespoon of peanut oil and swirl it around to coat the wok evenly. 2. Add half of the beef and stir-fry for about 3 minutes until it's nicely browned. 3. Transfer the cooked beef to a heatproof bowl, cover it to keep warm, and repeat the process with the remaining oil and beef.
  • Toss green onion and ginger into wok, stir until fragrant. Introduce gai laan stems, soy sauce, and 2 tablespoons water, stir until stems are vibrant and tender-crisp.
  • Add the beef back to the wok along with gai lan leaves, noodles, and bean sprouts. Stir-fry for 2 minutes until heated through. Serve noodles with a garnish of fresh coriander.

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