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Categories:
rice noodles peanut oil beef tenderloin ginger garlic broccoli florets red pepper cornstarch beef stock shiitake mushrooms soy sauce plum sauce brown sugar Chinese cabbage
Viewed: 37 - Published at: 5 years agoIngredients
- 1 1/3 lbs fresh rice noodles
- 2 tbsp peanut oil
- 1 2/3 lbs beef tenderloin or flank steak, thinly sliced
- 1 tsp finely grated orange peel
- 1 tbsp grated fresh ginger
- 2 cloves garlic, crushed
- 2 cups broccoli florets
- 1 large red pepper, seeded and coarsely chopped
- 1 tbsp cornstarch
- 1/2 cup beef stock
- 10 None fresh shiitake mushrooms, thinly sliced
- 1/2 cup light soy sauce
- 1/3 cup plum sauce
- 1 tbsp brown sugar
- 3 cups coarsely shredded Chinese cabbage
Method
- Rinse noodles under hot running water; drain. Transfer to large bowl; separate noodles with fork.
- Heat half of the oil in wok on high heat. Stir-fry beef, in batches, until browned all over.
- Heat remaining oil in wok on high heat. Cook orange peel, ginger and garlic, stirring, until fragrant. Add broccoli and pepper; cook, stirring, until just tender.
- Blend cornstarch and stock in small bowl. Add to wok with beef, mushrooms, combined sauces and sugar. Bring to a boil. Reduce heat to medium. Cook, stirring, until sauce thickens slightly. Add noodles and cabbage; cook, stirring, until cabbage just wilts.
