Ching’s beef, black bean and green pepper noodles

Thursday 31 October at 1:20pm

Fresh, full of flavour and fridge to fork in under 10 minutes! Ching’s here with her tasty beef, black bean and green pepper noodles.

Recipe taken from Wok On by Ching He Huang

Beef and black bean green pepper noodles

Serves: 2

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients

For the beef

1 x 225g ribeye steak - trim the excess fat off and cut into 1.5cm thick slices

1 teaspoon dark soy sauce

1 tablespoon cornflour

For the stir fry

2 tablespoons rapeseed oil

2 garlic cloves, finely chopped

2.5cm piece of fresh ginger, peeled and finely grated

1 red chilli, deseeded and finely chopped

1 teaspoon fermented salted black beans, rinsed and crushed (or use shop bought black bean sauce)

1 tablespoon Shaohsing rice wine or dry sherry

2 green peppers, deseeded and cut into julienne strips

1 tablespoon tamari or low sodium light soy sauce

150ml hot vegetable stock

2 tablespoons cornflour, blended with 4 tablespoons of cold water

400g cooked egg noodles

2 spring onions, sliced on the angle in 1cm pieces

To garnish

1 red bird’s eye chilli, soaked in light soy sauce - to add a spicy edge to the dish.

Method

Season the beef with the dark soy sauce and dust with the cornflour, set aside
Heat a wok over a high heat until smoking, add the rapeseed oil and give it a swirl
Add the garlic, ginger and chilli and stir fry for a few seconds to release their aroma
Add the black beans (or black bean sauce) and toss for 10 seconds then add the beef and let it settle for about 10 seconds to brown the edges
Flip the beef over and when it starts to turn brown, add the rice wine or dry sherry to enrich the natural sweet flavour of the beef
Add the green peppers and stir-fry for 1 minute then season with the tamari or light soy sauce
Add the vegetable stock and bring to the boil, then stir in the blended cornflour to thicken the sauce
Stir in the cooked noodles and toss together well until all the ingredients are coated lightly in the sauce
Taste and season further if you like
Divide between two plates and garnish with the soy soaked birds eye chilli and, for a fresh bite, the spring onions
Serve immediately