Tuesday, May 10, 2011

Stir Fried Beef Rice Noodles

If you've ever wondered how to achieve that soft, tender meat that you get from your local Chinese restaurant at home, then wonder no more. The Chinese method of tenderising meat is to marinate thinly sliced meat with baking soda! I've used fillet steak for the following recipe, however you can use a cheaper cut of meat when using this form of marinating since it will tenderise the meat so much, you wouldn't be able to tell the difference! Great tip for home cooks especially when watching the budget :)


600g beef eye fillet, thinly sliced
2 tsp baking soda
4 tablespoon vegetable oil
1 red onion, sliced
1kg flat rice noodles, strands loosened
100g bean sprouts
2 shallots, cut into 2.5cm lengths
Sesame seeds, as garnish


2 teaspoons sugar
½ teaspoon sesame oil
1 tablespoon Chinese rice wine (Shao Hsing wine)
1 tablespoon dark soy sauce


3 tablespoon dark soy sauce
3 tablespoon light soy sauce


Marinate the beef with the baking soda for 20 minutes and then rinse the beef thoroughly (make sure that the beef is properly rinsed clean of the baking soda). Pat the beef dry with paper towels and then marinate with the rest of the seasoning ingredients for at least 2 hours.

Heat the wok over high heat and add 2 tbsp oil. Stir fry the beef in several batches for 20 seconds then set aside.

Heat the rest of the oil in the wok then add the onions and stir fry until they are lightly browned.

Toss noodles in and stir gently until heated through. Add combined soy sauces and stir fry until well mixed.

Return beef slices to the noodles, add bean sprouts and shallots then stir fry until heated through and all ingredients are mixed together well. Dish out and sprinkle some sesame seeds on top as a garnish, if desired.

No comments:

Post a Comment

Blog Widget by LinkWithin