From Hentschel
INGREDIENTS
- 500 g lean beef steak, such as fillet
- 2 cloves garlic, peeled
- 3 cm piece ginger, finely grated
- 1 large red pepper
- 3 spring onions
- 1 red chilli
- 150 g bean sprouts
- 300 g medium egg noodles (dry)
- Handful of corriander leaves, chopped
- Soy sauce
- Groundnut oil
- Toasted sesame oil
- Salt and pepper
FOR THE SAUCE:
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
DIRECTIONS
- Bring a pan of salted water to the boil for the noodles.
- Trim and cut the beef fillet into thin strips, place into a bowl and toss with 2 tablespoons of soy sauce, a little sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.
- Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.
- Slice the pepper, spring onions and red chilli and toss together in a large bowl. Add a little more groundnut oil and sesame oil to the pan and stir-fry the vegetables for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.
- For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.
- Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil and the remaining coriander. Divide equally among serving bowls.
- Return the beef and vegetables to the pan with the sauce to warm though. Spoon the beef, vegetables and sauce over the noodles and serve at once.