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Stir fried Beef with Crispy Egg Noodle Pancake Recipe Ingredients

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SBCENPRI

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Stir fried Beef with Crispy Egg Noodle Pancake Recipe Ingredients

Recreate a restaurant favorite at home with this flavorful bundle. Tender beef and crisp vegetables are stir-fried in a savory sauce, then served over a golden, crispy noodle pancake for the perfect balance of crunch and comfort. A hearty, authentic dish that turns any mealtime into a delicious occasion.

Grouped product items
Product Name	Qty
PAN White Corn Flour 1kg €3.99
Pagoda Shaoxing Cooking Wine 750ml 绍兴料酒 €3.99
Arm & Hammer Pure Baking Soda 454g 斧頭泡打粉 €2.99	Out of stock
Lee Kum Kee Premium Oyster Sauce 255ml 李錦記舊裝蠔油 €3.99
Lee Kum Kee Premium Dark Soy Sauce 500ml 李锦记特级老抽 Special Price €2.17 Regular Price €2.99
Buy 12 for €1.70 each and save 22%
Lee Kum Kee Premium Light Soy Sauce 500ml 李锦记生抽 Special Price €2.08 Regular Price €2.99
Buy 12 for €1.65 each and save 21%
East End Black Pepper COARSE 100g 黑胡椒碎 €2.99
East End Ground White Pepper 100g €3.99
SAUTAO Egg Noodle (Thin) 454g €3.99
LEE KUM KEE Rice Vinegar 500ml 李錦記醇釀米醋 €2.99

Stir fried Beef with Crispy Egg Noodle Pancake Recipe Ingredients

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Code:	SBCENPRI
How to use?	Stir fried Beef with Crispy Egg Noodle Pancake Recipe from Eva Pau's Asian Kitchen 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 In a bowl, add the sliced beef and marinade ingredients, mix well and set aside in the fridge. Prepare and chop all the vegetables and lay them on a plate. In another bowl, mix together all the sauce ingredients and set aside. 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. 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. 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. 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.
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