Stir fried Beef with Crispy Egg Noodle Pancake Recipe Ingredients

Ingredients

Serves 2

• 220g sirloin steak (sliced into thin pieces)
• 95g Dried Fine Egg Noodles( approximately 1 nest)
• 1 red onion thinly sliced
• ½ red pepper
• ½ green pepper
  2 cloves of garlic thinly sliced
• 4 sprigs of spring onion cut in 2cm pieces and julienned.

Marinade:

• 1 tbsp soy sauce
• ½ tbsp Shaoxing rice wine (Chinese Cooking Wine)
• 1 tsp sugar
• 1 tbsp cornflour
• 1/2 tsp of bicarbonate of soda
• ¼ tsp white pepper

Sauce:

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp dark soy sauce
• 1/2 tbsp white rice vinegar
• 2 tsp sugar
• 1tsp of coarse black pepper

Method

1. In a bowl, add the sliced beef and marinade ingredients, mix well and set aside in the fridge.
2. Prepare and chop all the vegetables and lay them on a plate.
3. In another bowl, mix together all the sauce ingredients and set aside.
4. Place the egg noodles in a large bowl and soak in some boiling hot water for 2 minutes with a lid on and strain through a sieve. Place it on a tray with some kitchen paper or tea towel so that it can slightly dry out.
5. In a 9 ½ inch frying pan, add some oil, place the noodles into the pan and spread them out to fill the pan like a thin pancake. Fry on medium heat both sides for 3-4 minutes or until golden brown. Place on a plate and set aside.
6. In a wok, add some oil, then the garlic and onions. Stir fry for 20 seconds and add the marinated beef and further stir fry on medium heat for 3 minutes.
7. Now add the red and green peppers and stir fry for a further 3 to 4 minutes, then add the spring onion and sauce mix. Stir fry for 2-3 minutes and spoon it over the middle of the crispy noodles. Ready to serve.