Ching's Chinese food in Minutes/Rice wine pepper beef noodles www.chinghehuang.com itunes.apple.com www.amazon.co.uk This makes a satisfying, tasty and easy supper for two. The beef is marinated in a delicious marinade for as long as you have and then wokked up with egg noodles and crunchy beans. SERVES 2 AS A MAIN OR 4 TO SHARE * 350g rump or sirloin steak * fat removed cut into 5mm slices * 200g dried egg noodles or dried yellow shi wheat flour noodles * dash of toasted sesame oil * 1 tbsp groundnut oil * 150g french beans trimmed and cut into thirds * 1 medium red chilli deseeded and finely chopped * 200ml vegetable stock * 1 tbsp light soy sauce * 1 tbsp dark soy sauce * 1 tsp cornflour blended with 1 tbsp cold water FOR THE MARINADE * 2 garlic cloves peeled and finely chopped * 1 tsp freshly grated root ginger * 1 tbsp light soy sauce * 1⁄2 tsp cracked black pepper or more to taste * 1 tbsp shaohsing rice wine or dry sherry * 1 tsp light brown sugar * 1 tsp cornflour 1. Put all the ingredients for the marinade in a bowl and stir to combine. Add the beef and turn to coat, then leave to marinate for 10-20 minutes. 2. Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water then drain again. Drizzle with sesame oil to prevent them from sticking together. 3. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef and stir-fry for a few seconds, then add the french beans and chilli and stir...
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