- Marinade: 1 tbsp dark soy sauce
- Marinade: 1 tsp Shaoxing rice wine
- Marinade: ½ tsp sugar
- Marinade: 1 tsp Szechwan pepper
- 225g Rump Steak
- 225g thin noodles
- 1 Orange Pepper
- 150g thinly sliced Squash
- 1 medium sized Carrot
- 1 medium sized Onion
- 2 Red Chilli Peppers
- 1cm cube of peeled ginger
- 2 cloves of garlic
- 1 tablespoon Veg or Peanut Oil
- 2 tablespoons Chilli Bean Paste
- Fresh Coriander for garnish
This is my take on food recently seen on Ken Hom and Ching-His BBC show ‘Exploring China’.
Mix the marinade ingredients together in a bowl. Add the beef which has been thinly sliced and put to one side while you prep the rest.
Put the noodles in a separate bowl and pour over boiling water to cover them.
Thinly slice all the veg, finely mince the garlic and ginger.
Heat a wok or large frying pan on the highest heat, let it get really hot! Add the oil and quickly add the chilli, garlic and ginger. Stir once then add the beef and all the marinade. Cook briefly, no more than a couple of minutes stirring all the time.
Remove the beef then add the veg to the wok. Stir fry these for 2 – 3 mins.
Add the chilli bean paste and a splash of rice wine. Drain and add the noodles and finally add the beef.
Stir these together to coat everything and serve with a sprinkling of fresh coriander.