Cantonese Crispy Beef Noodles
Serves 1 person
Prep time: 20 minutes
Cook time: 30 minutes
- 200 g dry egg noodles
- 300 g sirloin steak, sliced thinly
- 250 g Chinese mustard greens
- 1 red bell pepper, deseeded and sliced
- 2 red chilies, chopped
- 5 spring onions, chopped
- 1 thumb sized ginger, minced
- 3 cloves garlic, minced
- 6 Tbsp sugar
- 5 Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 1 tsp sesame oil
- 2 Tbsp cornflour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1½ cube chicken bouillon
- 500 ml water
- 8 Tbsp oil + 3 cups oil
- 2 Tbsp lard (optional)
- Freeze beef beforehand for easier slicing
- Alternative cuts of beef can be a minute steak as it is affordable and quick to cook or a fillet as it's leaner
Prepare the noodles
Bring a pot of water to boil with 1 cube chicken bouillon and 2 Tbsp oil.
Place in noodles and cook for 3 to 4 minutes.
Drain and rinse under cold water for 1 minute. Drain and allow to dry before frying.
Fry the beef
Place the beef strips in a bowl with 2 Tbsp cornflour, salt and pepper. Toss together.
Heat 4 Tbsp oil in a pan over medium high heat.
Fry the beef strips till golden brown.
Place in a plate with paper towels and set aside.
Stir fry the vegetables
In a bowl, mix 2 Tbsp oyster sauce, 5 Tbsp dark soy sauce, 1 tsp sesame oil, ½ cube chicken bouillon, 6 Tbsp sugar, and 1 chopped red chili to make the seasoning.
Heat 2 Tbsp oil in another pan with lard, ginger and garlic.
Add red bell pepper, mustard greens, 4 spring onions and seasoning.
Stir fry for 3 to 4 minutes and add the beef. Set aside.
Deep fry the noodles
Heat 3 cups of oil in a wok to medium heat. To test, place noodle strips in the oil. It will turn golden brown in 15 seconds.
Add the noodles and once it turns golden brown, scoop out with a wire ladle onto paper towels.
Plate and serve
Transfer noodles to a plate and top with beef, stir-fried vegetables and its sauce.
Garnish with sliced red chilies and spring onions.