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250 g sirloin beef
2 tablespoons Shaoxing rice wine or
Chinese cooking wine
1½ tablespoons very finely grated
ginger
1 teaspoon black pepper
2 tablespoons oyster sauce
2 tablespoons sesame oil
2 teaspoons cornstarch
4 tablespoons vegetable oil
500 g fresh wide rice noodles (hor
fun)
2 tablespoons dark soy sauce
150 ml water
3 scallions, sliced into 5-cm lengths
pickled green chilies, to serve
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Method:
Slice beef into thin strips. Mix
with wine, ginger, pepper, oyster sauce and sesame oil, then set aside
to marinate, covered and refrigerated, for at least 20 minutes and up
to 3 hours. When ready to cook, mix cornstarch into beef.
Heat 3 tablespoons vegetable oil in a wok over high heat until smoking
and quickly fry wide rice noodles with dark soy sauce for 2 minutes,
tossing vigorously, until slightly browned. Remove from wok.
Add remaining oil to wok and fry beef
for 2 minutes. Add water and wide rice noodles and fry 1 minute,
then add scallions and toss well for 30 seconds more to wilt them.
Serve immediately with pickled green chilies on the side.
Note: Wide rice noodles
are broader than rice noodles. If you cannot find the former,
use the widest rice noodle you can find.
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