If you know me well, you should know how much I love Chinese food, especially those deliciously bright yellow egg noodles that are a mainstay. Thankfully, I can find them at my local grocery whenever I have a craving for something to go with my home made sweet and sour chicken. Another favourite dish I enjoy is a take on the traditional beef stir fry, with vegetables and boiled egg noodles that are cooked into the beef at the last minute which give the dish a special taste... Made with tender cut strips of steak, it bursts with flavour and texture, and is quite a yummy recipe. Why not try this Eye Food yourself? Here's a fun recipe for Egg Noodles with Beef! Bon app�tit!
Egg Noodles with Beef
Ingredients
10 ounces egg noodles
3 tablespoons walnut oil
1 inch piece of fresh root ginger, peeled and cut into thin strips
5 bulbs chive, finely shredded
2 garlic cloves, finely chopped
1 red sweet pepper, seeded and thinly sliced
3 � ounces button mushrooms, thinly sliced
12 ounces beef fillet (you can use steak), cut into thin strips
1 tablespoon cornstarch
5 tablespoons dry sherry
3 tablespoons soy sauce
1 tablespoon soft brown sugar
1 cup bean sprouts
1 teaspoon sesame oil
Salt and pepper
Strips of chive for garnish
Method
1. Bring a large saucepan of water to the boil.
2. Add the noodles and cook according to the instructions on the packet. Drain and set aside.
3. Heat the walnut oil in a preheated wok. Add the ginger, chive and garlic and stir fry for 45 seconds.
4. Add the sweet pepper, mushrooms and beef, stir fry for 4 minutes. Season to taste.
5. Mix the cornstarch, sherry and soy sauce in a small cup to form a paste and pour into the wok. Sprinkle over the brown sugar and stir fry all of the ingredients for 2 minutes.
6. Add the bean sprouts, drained noodles and sesame oil to the wok, stir and toss together for 1 minute.
Garnish with chopped chive and serve.
Note: If you don't have a wok, you can prepare this dish in a large frying pan or skillet.
