Beef Noodles
Ingredients
- 500 gBeef rump steak (thinly sliced)
- 300 gChinese wheat noodles (cooked al dente)
- 2 pcBok choy (quartered)
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tbspCorn starch
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 tbspSesame oil
- 2 tbspPeanut oil
- 3 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
Method
Seared, juicy beef strips tossed with tender noodles coated in a glossy brown sauce. The aroma of ginger and sesame oil fills the kitchen.
- 1
Slice the beef into thin strips. Dust with cornstarch and a tablespoon of soy sauce to keep the meat tender and ensure the sauce clings well.
- 2
Plunge the noodles into boiling water. They must remain firm to the bite, as they will finish cooking in the wok.
- 3
Heat peanut oil until it smokes slightly. Sear the beef in small batches to maintain high heat. Set aside once browned.
- 4
Toss minced garlic and ginger into the remaining fat. Once fragrant, add the quartered pak choi. They should remain crunchy.
- 5
Return beef and noodles to the wok. Pour in the remaining soy sauce and oyster sauce. Toss until everything is brown and glossy. Finish with sesame oil.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the wok: too much meat at once will make it steam instead of sear.
- Cornstarch is the secret to meat that stays silky even after high-heat searing.
- Add the sesame oil only at the very end to preserve its delicate aroma.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
