Tender marinated beef stir-fried with peppers, onion and spring onion, served over a golden, crispy egg noodle pancake with a savoury Chinese-style sauce.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Beef Recipes · Stir Fry · Crispy Noodles · Egg Noodles · Chinese Recipes · Quick & Easy · Noodle Recipes
Ingredients
For the Beef & Noodle Pancake
- 220g sirloin steak, thinly sliced
- 95g dried fine egg noodles, approximately 1 nest
- 1 red onion, thinly sliced
- ½ red pepper, sliced
- ½ green pepper, sliced
- 2 cloves garlic, thinly sliced
- 4 spring onions, cut into 2cm pieces and julienned
For the Beef Marinade
- 1 tbsp soy sauce
- ½ tbsp Shaoxing rice wine
- 1 tsp sugar
- 1 tbsp cornflour
- ½ tsp bicarbonate of soda
- ¼ tsp white pepper
For the Stir-Fry Sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp dark soy sauce
- ½ tbsp white rice vinegar
- 2 tsp sugar
- 1 tsp coarse black pepper
Method
1. Marinate the beef
Place the sliced beef in a bowl.
Add the soy sauce, Shaoxing rice wine, sugar, cornflour, bicarbonate of soda and white pepper.
Mix well until the beef is evenly coated.
Cover and refrigerate while preparing the remaining ingredients.
2. Prepare the vegetables
Slice the onion, red pepper, green pepper and garlic.
Cut the spring onions into 2cm pieces and julienne them.
Set the prepared vegetables aside.
3. Prepare the sauce
Combine the light soy sauce, oyster sauce, Shaoxing rice wine, dark soy sauce, rice vinegar, sugar and coarse black pepper in a bowl.
Mix well and set aside.
4. Prepare the egg noodles
Place the dried egg noodles in a large bowl.
Cover with boiling water, cover the bowl with a lid and soak for 2 minutes.
Drain the noodles through a sieve.
Spread them onto a tray lined with kitchen paper or a clean tea towel and allow them to dry slightly.
5. Make the crispy noodle pancake
Heat a little oil in a 9½-inch frying pan over medium heat.
Add the noodles and spread them evenly across the pan to form a thin pancake.
Fry for 3–4 minutes on each side, or until golden brown and crispy.
Transfer to a serving plate and set aside.
6. Stir-fry the beef
Heat a little oil in a wok over medium-high heat.
Add the sliced garlic and onion.
Stir-fry for approximately 20 seconds.
Add the marinated beef and stir-fry for 3 minutes.
7. Add the vegetables and sauce
Add the red and green peppers.
Stir-fry for a further 3–4 minutes.
Add the spring onions and prepared sauce.
Stir-fry for 2–3 minutes, until the beef is cooked and the sauce coats the ingredients.
8. Serve
Spoon the beef stir-fry over the centre of the crispy egg noodle pancake.
Serve immediately while the noodles are still crisp.
Notes
- Crispy noodles: Allow the noodles to dry slightly after soaking before frying. This helps them crisp up in the pan.
- Beef: Slice the sirloin thinly across the grain for a more tender texture.
- Noodle pancake: Spread the noodles evenly in the pan so the pancake cooks and browns consistently.
- Serving: Add the stir-fry to the noodles just before serving to retain the crispy texture.
