CHING HE HUANG Rice wine and peppered beef noodles & Taiwanese ginger and sesame chicken soup

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CHING HE HUANG Rice wine and peppered beef noodles & Taiwanese ginger and sesame chicken soup www.chinghehuang.com twitter.com www.facebook.com www.typhoonhousewares.com www.amazon.co.uk Serves 2 as a main or 4 to share Prep time: 10 minutes Cook in: 8 minutes (plus 10--20 minutes marinating) INGREDIENTS 350g/12oz rump or sirloin steak, fat removed, cut into 5mm/1/4 inch slices 200g/7oz dried yellow shi wheat flour noodles or dried egg noodles a dash of toasted sesame oil 1 tablespoon groundnut oil 150g/5oz French beans, trimmed and sliced into thirds 1 medium red chilli, deseeded and finely chopped 200ml/7fl oz vegetable stock 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 teaspoon cornflour blended with 1 tablespoon cold water For the marinade 2 garlic cloves, finely chopped 1 teaspoon freshly grated root ginger 1 tablespoon light soy sauce ½ teaspoon cracked black pepper (or more to taste) 1 tablespoon Shaohsing rice wine or dry sherry 1 teaspoon light brown sugar 1 teaspoon cornflour METHOD • Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef and turn to coat, then leave to marinate for 10--20 minutes. • Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together. • Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef and stir-fry for a few seconds, then add ...

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