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Ingredients
- 300g rib eye or sirloin, finely sliced
- 500g fresh rice noodles
- Vegetable oil
- 2 garlic cloves, finely sliced
- 100g snow peas, sliced lengthwise
- 200g bean sprouts, rinsed
- 1 tbsp rice wine or dry sherry
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 spring onions, finely chopped
- For the marinade
- 2 tsp cornflour
- 1 tbsp rice wine
- 2 tbsp soy sauce
- 1 tsp sesame oil
Method
For the marinade combine ingredients and leave beef to marinate for 30 minutes.
Pour hot tap water over the noodles, gently working them apart with fingers or chopsticks. Drain, rinse under cold water, shake dry and rub in a little oil.
Heat a wok, then add 2 tbsp oil. Add the garlic and snow peas, toss well over high heat for 1 min. Add the beef in its marinade and toss well until coloured, then tip out onto a warm plate.
Add a little extra oil to the wok, and toss the drained noodles and bean sprouts over high heat for 2 mins. Return the beef and snow peas to the wok, then add the rice wine, soy, oyster sauce and sugar, tossing well. Add a dash of water if dry. Scatter with spring onions and serve.
