Recipes Wok tossed beef noodles

Recipes Wok tossed beef noodles

Recipes Wok tossed beef noodles

Recipes Wok tossed beef noodles This particular ticks our top Chinese flavours to get beef: hoisin, five spice, ginger, garlic herb and sesame. A pack of fresh new chow mein noodles is the key for this quick and tasty crowd-pleaser. Wok tossed beef noodles


  • 125ml (1/2 cup) Hoi Sin Sauce
  • 1 tablespoon dried out sherry
  • one teaspoon MasterFoods� Chinese Five Spice
  • 450g beef rump steak, very finely sliced
  • 350g fresh chow mein noodles
  • 2 tablespoons rice grain oil
  • one brown onion, cut directly into wedges
  • two carrots, peeled, cut into matchsticks
  • 1 bunch gai lan (Chinese broccoli), leaves separated, comes chopped
  • 3cm-piece fresh ginger, finely grated
  • 2 garlic cloves, smashed
  • 1 springtime onion (shallot), thinly sliced diagonally
  • 1 tablespoon sesame seeds, done


  • Step one Mix hoisin sauce, sherry plus Chinese 5 spice in a container. Transfer half in order to a bowl. Include beef to dish and toss in order to combine. Marinate intended for 5 mins. Prepare noodles following packet instructions. Drain.
  • Action 2

    Heat the large wok over higher heat. Add more half the oil. Stir-fry the beef, in 3 batches, intended for 2 mins or until browned. Move to the plate. Wipe wok clear with papers towel.

  • Action 3

    Heat remaining oil more than large heat. Stir-fry onion for two mins or until slightly charred. Include carrot, gai lan stems, ginger plus garlic clove. Stir-fry for 2 minutes or even till tender crisp. Add the gai local area network leaves. Stir-fry for 1 moment or even until just wilted. Add the particular beef, noodles and remaining hoisin spices blend. Stir-fry for 1 minute or even till heated through. Divide among dishes. Best with spring onion and sesame seed products.