This is a classic Chinese dish, but I like to add lots of fresh ingredients to make this even more of a meal.
- 400 g wholewheat noodles
- 400 g rump steak (thinly sliced)
- 1 large thumb-sized piece of fresh root ginger (peeled and finely minced)
- 3 garlic cloves (peeled and finely minced)
- 1 red chilli (finely minced)
- 5-6 spring onions (thinly sliced)
- 3 tblsp sesame oil
- sunflower oil, for cooking
- 1 tsp dark brown sugar
- 1 tblsp chinese rice wine
- 3 tblsp dark soy sauce
- 5 tblsp black bean sauce
- juice of 1 lime
- a good handful of fresh coriander (roughly chopped)
- Cook the noodles according to the instructions on the packet, drain and set aside.
- In a bowl, combine the beef, ginger, garlic, chilli and spring onions with the sesame oil.
- Heat a large wok over a high heat, add a little sunflower oil and swirl it in the pan to coat the sides.
- Add the beef mixture and stir-fry for 3-4 minutes until the beef is tender.
- Add the sugar, rice wine, soy sauce and black bean sauce and stir to combine.
- Cook for a further minute and add the lime juice.
- Transfer the beef mixture to a large serving dish, leaving a little of the sauce in the wok.
- Throw the noodles and coriander into the wok and toss together.
- Serve the noodles and beef in the same dish and bring to the table.
- This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.
More by Donal Skehan:
- Sunday Brunch: Fridge Leftovers Frittata
- Donal Skehan's Fish & Chips recipe
- My Perfect Scrambled Eggs