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.
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