INGREDIENTS
- 12 oz Julienne Beef Tenderloin
- 1 oz Shaoxing Wine
- 1 tbsp Corn Starch
- 1 tsp Sesame Oil
- ½ tsp Sugar
- A small pinch of Salt
- 1 oz Water
- 2 tbsp (for Frying the Beef) Oil
Sauce
- 2 tbsp Light Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Corn Starch
- 1 ¼ cup Chicken Stock
To finish the dish
- 1lb (Fresh Preferred or pre-cooked dry) Flat Rice Noodles
- 1 cup Julienne, Thick Onions
- 1 ½ cup Red & Green Peppers Thick Julienne, Thick Red & Green Peppers
- 2 tbsp chopped Red Chili
- 1 bunch chopped two inches long Green Onions
- 2 tbsp Black Beans
- 2 cloves Garlic
- 2 tbsp Vegetable Oil
METHOD
- Marinate the beef with a pinch of salt, sugar, wine, water and sesame oil, set aside.
- Mix all the ingredients for the sauce and set aside
- Preheat a wok or a non-stick frying pan, add oil in it and once hot add the beef, stir well and make sure it is well sautéed on all sides, remove from the oil and set aside.
- Wipe the wok or pan add more oil and add the rice noodles and the green onions, sauté until hot, place in a platter.
- In the same wok add more oil and add the garlic, chilies, onions, peppers and black beans, sauté for half a minute , add the sauce mixture and then add the beef back into it, cook the sauce until it thickens and then pour over the noodles. Serve immediately.