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Chinese five spice beef with wok-tossed noodles
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
One-pot stir-fry, fast and simple.
Ingredients:
  • 10.00 gm cornflour
  • 86.63 gm salt-reduced soy sauce
  • 1 1/2 tsp Chinese five spice
  • 1 tsp sesame oil
  • 500g beef rump steak, trimmed, thinly sliced
  • 84.15 gm salt reduced chicken style liquid stock
  • 450g packet fresh thin hokkien noodles
  • 36.40 gm peanut oil
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 bunch baby buk choy, trimmed
  • 200g snow peas, trimmed, halved diagonally
  • 125.00 ml bean sprouts, trimmed
  • 1 small red chilli, sliced, to serve
Instructions:
  • Combine cornflour, soy sauce, five spice, and sesame oil in a jug, stirring until smooth. Marinate beef in half of the sauce in a shallow glass or ceramic dish, ensuring it's coated evenly. Cover with plastic wrap and refrigerate for 30 minutes if possible. Mix stock with the remaining sauce mixture in a separate container and set aside.
  • Prepare noodles according to package instructions. Drain and place in a bowl.
  • Heat a large wok over high heat, then add 2 teaspoons of peanut oil and swirl to coat. Stir-fry one-third of the beef for 2 to 3 minutes until browned. Transfer to a bowl and cover to keep warm. Repeat with 1 tablespoon of oil and the remaining beef in two batches.
  • Heat up the rest of the peanut oil in a wok over high heat, swirling it to coat. Add the onion and stir-fry for 2 minutes until softened. Then, add the garlic and ginger, stir-frying for 1 minute until fragrant. Toss in the noodles and the remaining sauce mixture, stir-frying for 2 minutes. Finally, add the bok choy and snow peas, stir-frying for 1 minute until almost tender.
  • Add the beef back to the wok and stir-fry for 1 to 2 minutes until it is heated through. Serve the dish with a generous topping of fresh bean sprouts and spicy chili for added flavor.

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