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1 tablespoon Oil
250 g Beef, thinly sliced against grain
125 g Chives, cut into 4 cm sections; separate the white part from the green
1/4 Ginger, sliced and shredded
2 cloves Garlic, chopped
2 Red chili, seeded and chopped
1 dessert spoon Fermented black beans, mashed
1 teaspoon Cornstarch, blended with 2 1/2 tablespoons water
2 tablespoons Oil, for cooking
Marinade :
1/2 teaspoon Cornstarch
1/4 teaspoon Baking soda
1/2 teaspoon Sugar
Seasoning :
300 ml Beef stock
2 teaspoons Soy sauce
1 teaspoon Sugar
1/4 teaspoon Pepper
1/4 teaspoon MSG (optional)
1 teaspoon Sesame oil
Ingredients : Serves 6-8
6 squares Dried egg noodles1 tablespoon Oil
250 g Beef, thinly sliced against grain
125 g Chives, cut into 4 cm sections; separate the white part from the green
1/4 Ginger, sliced and shredded
2 cloves Garlic, chopped
2 Red chili, seeded and chopped
1 dessert spoon Fermented black beans, mashed
1 teaspoon Cornstarch, blended with 2 1/2 tablespoons water
2 tablespoons Oil, for cooking
Marinade :
1/2 teaspoon Cornstarch
1/4 teaspoon Baking soda
1/2 teaspoon Sugar
Seasoning :
300 ml Beef stock
2 teaspoons Soy sauce
1 teaspoon Sugar
1/4 teaspoon Pepper
1/4 teaspoon MSG (optional)
1 teaspoon Sesame oil
Preparation:
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Marinade beef slices for 30 minutes.
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Lightly scald egg noodles in boiling water. Drain and toss in 1 tablespoon oil.
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Heat a little oil in pan and fry noodles till browned. Remove onto a serving plate.
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Heat 3 tablespoons oil in pan. Saut� ginger, garlic, chili, fermented black beans and white parts of chives till fragrant.
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Add beef and green parts of chives. Stir fry to mix.
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Pour in stock and bring to boil.
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Add the rest of the seasoning ingredients except sesame oil. Cook covered for about 1 minute.
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Thicken gravy with cornstarch mixture. Stir in sesame oil.
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Pour over the plate of noodles and serve hot.
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Date Added: 2009-03-16 Views : 50