Food | Recipes
Beijing noodles with beef
Recipe by Chef Vincent Lee, Safron, Atlantis, The Palm
- Recipe by Chef Vincent Lee
- Published:
- Cuisine
- Asian
- Dish
- Main Courses
- Viewer rating
- Image Credit: Supplied picture
Prep time: 20 mins
Cooking time: 15 mins
(serves 2)
Ingredients
- 340g : flank steak 1 tbsp soy sauce
- 2 tbsp : oyster sauce
- 2 tsp : dark soy sauce
- 4 tbsp : beef stock
- 1 tsp : granulated sugar
- 225g : fresh hand-pulled noodles
- 1 tsp : sesame oil
- 2 tbsp : cooking oil
Preparation
1. Cut beef across the grain into thin strips. Marinate in soy sauce for
20 minutes.
2. For the sauce, mix together oyster sauce, dark soy sauce, beef stock and sugar. Set aside.
3. Bring a large pan of lightly salted water to a boil. Add noodles and cook, uncovered, until al dente. Use chopsticks or a wooden spoon to separate noodles while cooking.
4. Drain noodles and toss with sesame oil.
5. Heat cooking oil in a frying pan, add beef and brown briefly. Mix with noodles and sauce then serve.
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