Tender strips of beef and chewy noodles tossed with ginger, garlic, spring onions, and a glossy sweet and savory sauce.
400g (14 oz) beef sirloin or flank steak, thinly sliced
2 tbsp vegetable oil
1 onion, sliced
4 cm piece fresh ginger, peeled and finely julienned
2 garlic cloves, roughly chopped
400g (14 oz) cooked hokkien, egg, or udon noodles
3 spring onions, finely sliced
Stir-Fry Sauce:
1/4 cup soy sauce
1/4 cup chicken stock
3 tbsp oyster sauce
3 tbsp brown sugar
1 tbsp rice vinegar
Marinade:
1 tbsp soy sauce
1 tbsp chicken stock
1/2 tsp baking soda
2 tsp cornstarch
1. Mix beef with marinade ingredients and rest for 5 minutes.
2. Combine all stir-fry sauce ingredients in a separate bowl.
3. Heat oil over high heat and stir-fry onion, ginger, and garlic for 30 seconds.
4. Add beef, sear for 1 minute, turn, and cook for about 1 minute more.
5. Add noodles and sauce and toss until thick and glossy.
6. Add spring onions, toss briefly, and serve.
Slice flank steak thinly across the grain for tenderness.
Drain the cooked noodles thoroughly before stir-frying.
Bell peppers, broccoli, mushrooms, or snow peas can be added if desired.