Spicy Beef Stir-Fry With Noodles
Ingredients
600g rump/scotch fillet, cut into thin strips
Vegetable/peanut oil
500g fresh vegetables of your choice, finely chopped into small pieces, e.g. onion, beans, capsicum, carrot, broccoli, baby corn, water chestnuts etc (or can use from pack of frozen vegetables)
Stock
2 teaspoons cornflour
Vegetable Sauce:
1/4 cup stock or 1/4 stock cube or 1/4 teaspoon stock powder
1 tablespoon shao hsing wine/dry sherry, or non-alcoholic alternative such as grape juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon oyster/hoi sin/chilli/satay sauce, according to taste
Beef Marinade:
2 tablespoons shao hsing wine/dry sherry, or non-alcoholic alternative such as grape juice
1/2 tablespoon sugar
2 tablespoons crushed ginger from a jar
1 teaspoon ground garlic from a jar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
2 teaspoons malt vinegar
1/2 teaspoon sesame oil
1/2 - 1 teaspoon chilli paste, according to taste
Preparation Method
1) Marinate the beef in the marinade overnight, or for at least 2 hours, in fridge
2) Heat 2 tablespoons vegetable oil in a hot wok, add half the marinated beef and stir-fry for one minute. Remove from wok with a slotted spoon and set aside.
3) Stir-fry remaining beef and set aside also.
4) Add another 2 tablespoon vegetable oil to the wok and start stir-frying the vegies
5) Once the vegies are coated with oil, add the vegetable sauce
6) When vegetables are nearly cooked, add the cooked beef strips together with their liquid. Stir until combined
7) Thicken with 1/4 cup stock/water mixed with 2 teaspoons of cornflour. Stir over moderate heat until sauce thickens.
8) Serve with boiled noodles.
