On Friday evening Alberto was working late and I fancied a little stir-fry so I had a little flick through my Big Book of Wok and Stir-Fry recipe book, (it’s a good book – worth getting if you like a stir-fry.) and I came across this recipe. I thought it’d be good to cook as it’d be tasty and would be easy for Alberto to re-heat when he got home. I also made some miso soup to go along with it. I’m getting more into noodles and, in fact, Alberto said that this was the best noodle recipe I’ve ever cooked, which was lovely of him, however, I have to be honest and point out that it’s only the second noodle recipe I’ve ever cooked too! Still, a compliment’s a compliment! 😉
Serves 4 (but, obviously, I halved it for 2)
400g of rump or sirloin steak, thinly sliced
250g of medium egg noodles
2 tablespoons of groundnut oil
225g of fresh asparagus spears, chopped into 2cm lengths
2 large garlic cloves, finely sliced
1cm piece of fresh ginger, peeled and finely sliced
½ a red onion, thinly sliced
½b a red pepper, de-seeded and thinly sliced
100g of mange tout
4 tablespoons of vegetable stock
1½ tablespoons of Chinese rice wine
2-3 tablespoons of oyster sauce
toasted sesame seeds for garnish
4 tablespoons of light soy sauce
1 teaspoon of sesame oil
2 teaspoons of rice wine
Mix together the marinade ingredients in a bowl and stir in the beef until all pieces are well coated. Set aside to marinate for at least 30 minutes.
Cook the noodles in boiling water as per the packet instructions. Drain, rinse and set aside.
Heat a wok over a medium heat, add a tablespoon of the oil and the stir-fry the asparagus pieces for a minute.
Tip the beef and marinade into the wok, (ooh, spitty!) and stir-fry until the beef is cooked through as you like it. (or What you will!)
Remove the beef and asparagus from the wok and set aside.
Heat the remaining oil in the wok (the recipe in the book doesn’t say anything about removing the remaining marinade so I poured a little of it over the beef and asparagus set aside and left the rest in the wok, along with the newly added oil.) and stir-fry the garlic, ginger and onion for about a minute and a half, until the onion is soft.
Add the red pepper and mange tout and stir-fry for a further minute.
Add the stock, rice wine and oyster sauce and bring to the boil, stirring. Return the beef and asparagus to the wok. Rinse the noodles again, draining well, and add to the wok.
Mix well and stir until the noodles are hot.
Sprinkle with sesame seeds and serve.