Name: Cantonese beef stir-fry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 600 gram fresh rice noodles; 2 tablespoon peanut oil; 750 gram beef fillet, sliced thinly; 1 teaspoon orange rind, finely grated; 1 tablespoon grated fresh ginger; 2 clove garlic, crushed; 2 cup (170g) broccoli florets; 1 large_piece (350g) red capsicum, chopped coarsely; 1 tablespoon cornflour; 1/2 cup (125ml) beef stock; 10 fresh shiitake mushrooms, sliced thinly; 1/2 cup (125ml) light soy sauce; 1/3 cup (80ml) plum sauce; 1 tablespoon brown sugar; 3 cup (210g) cabbage, coarsely shredded

Ingredients

600 gram fresh rice noodles

2 tablespoon peanut oil

750 gram beef fillet, sliced thinly

1 teaspoon orange rind, finely grated

1 tablespoon grated fresh ginger

2 clove garlic, crushed

2 cup (170g) broccoli florets

1 large_piece (350g) red capsicum, chopped coarsely

1 tablespoon cornflour

1/2 cup (125ml) beef stock

10 fresh shiitake mushrooms, sliced thinly

1/2 cup (125ml) light soy sauce

1/3 cup (80ml) plum sauce

1 tablespoon brown sugar

3 cup (210g) cabbage, coarsely shredded

Method

1.Rinse noodles under hot running water, drain. Transfer to large bowl, separate noodles with fork.

2.Heat half of the oil in wok, stir-fry beef, in batches, until browned all over.

3.Heat remaining oil in wok, cook rind, ginger and garlic, stirring, until fragrant. Add broccoli and capsicum, cook, stirring, until just tender.

4.Blend cornflour and stock in small bowl, add to wok with beef, mushrooms, combined sauces and sugar. Bring to a boil, reduce heat. Cook, stirring, until sauce thickens slightly. Add noodles and cabbage, cook, stirring, until cabbage just wilts.

Hokkien or fresh wheat noodles can be used in place of fresh rice noodles but be sure to check the manufacturer’s instructions regarding their preparation.
Note

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Ingredients

Method

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