Discover the delightful flavors of Chinese cuisine with our Chinese Beef with Noodles recipe. This dish combines tender slices of beef rump steak, perfectly cooked fine egg noodles, and a savory blend of soy sauce, garlic, and ginger.
It’s a perfect balance of textures and tastes that will transport your taste buds straight to the bustling streets of Hong Kong. Whether you’re a seasoned home chef or a culinary novice, this recipe is straightforward and rewarding, promising a meal that’s both satisfying and delicious.
Ideal for family dinners or impressing guests, this Chinese Beef with Noodles dish is a testament to the rich culinary heritage of China. The preparation involves simple steps like stir-frying the beef to perfection and tossing the noodles in a flavorful sauce, making it a convenient yet elegant option for any occasion. Paired with fresh spring onions and infused with the warmth of ginger, each bite is a harmonious blend of savory and aromatic notes. Get ready to enjoy a restaurant-quality meal from the comfort of your home!
Ingredients
- 1 pack Chinese fine egg noodles
- 6 tablespoons vegetable oil
- 1/2 cup water
- 500 gram beef rump steak
- 3 tablespoons soy sauce
- 6 spring onions
- 1 ginger root (thinly sliced)
- 2 chicken stock cubes
- 2 cloves garlic
Instructions
- Cook the noodles according to the package instructions (it's best to cook them in a half-and-half solution of chicken broth and water). Drain well. Place a clean towel over wire cooling racks. Spread the noodles evenly over the towel and dry for up to 3 hours.
- Combine the water, salt, stock cubes, and soy sauce. Heat half of the oil in a wok over high heat. Stir-fry the noodles in the oil for 3 minutes. Pour the water mixture over the noodles. Toss the noodles until completely coated, about 2 minutes. Transfer the noodles to a serving plate and keep warm.
- Remove and discard the fat from the meat. Cut the meat across the grain into thin slices about 2 inches long. Cut the spring onions into thin diagonal slices. Peel the ginger root and cut it into thin slices. Crush or mince the garlic.
- Heat the remaining oil in the wok over high heat. Add the beef, spring onions, ginger, garlic, and remaining 1 teaspoon of soy sauce. Stir-fry until the beef is cooked through, about 5 minutes
- Spoon the meat mixture over the noodles and serve.
Nutritional Information
- Per serving
- Energy: 524 kcal / 2190 kJ
- Fat: 36 g
- Protein: 29 g
- Carbs: 18 g
