This stir-fried Chinese noodle with beef recipe is an exemplary choice for a swift meal. It features thin noodles, tender beef, and crisp vegetables. Enhanced with ginger, garlic, and soy sauce, this dish brings the quintessential flavors of Chinese cuisine to your table in a simple yet delightful manner.<\/p>\n
For 2 servings:<\/p>\n
– 150g Chinese wheat or rice noodles
\n– 100g beef tenderloin or sirloin, thinly sliced
\n– 50g extra-fine green beans, chopped into 3 cm pieces
\n– A few leaves of lettuce or bok choy
\n– 3 tablespoons of water or chicken broth
\n– 2 tablespoons soy sauce
\n– 1 tablespoon finely chopped garlic
\n– 1 tablespoon finely chopped fresh ginger root
\n– 3 teaspoons sesame oil
\n– 1 teaspoon granulated sugar
\n– 1 teaspoon cornstarch
\n– 1 scallion, thinly sliced
\n– A few leaves of cilantro<\/p>\n
Total time: 20 minutes<\/b><\/p>\n
– Prep: 15 minutes<\/b>
\n– Cook: 5 minutes<\/b><\/p>\n
1. Slice the beef into very thin strips approximately 3 cm x 3 cm. This is easier if the meat is slightly frozen. Coat the beef strips in a mixture of cornstarch, 1 tablespoon of soy sauce, and 2 teaspoons of sesame oil. Chill in the refrigerator.<\/p>\n
2. Boil lightly salted water. If using rice noodles, pour the hot water over them to soften them to the right consistency (time varies based on diameter or thickness). If using wheat noodles, cook them as per the package instructions. Once the noodles are ready (al dente), drain and toss them with 1 teaspoon of sesame oil to prevent sticking. Set aside.<\/p>\n
3. Heat 1 tablespoon of peanut oil in a wok over very high heat. Stir-fry the marinated beef strips, ensuring they don’t stick together, for about 1 minute, stirring constantly. Remove the beef and its cooking juices from the wok and set aside.<\/p>\n
4. Clean the wok and reheat it with 1 tablespoon of oil. Saut\u00e9 the garlic and ginger over high heat for 30 seconds, then add the vegetables, water (or broth), sugar, and the remaining tablespoon of soy sauce. Simmer over medium heat for about 2 to 3 minutes until the vegetables are just cooked but still firm.<\/p>\n
Add the noodles, sliced scallion, and beef strips back into the wok. Stir well and continue cooking for about 1 minute. Serve in large bowls or deep plates, garnished with chopped cilantro.<\/p>\n\n\n