300g (10 oz) thinly sliced steak (e.g. sirloin, striploin, rib eye, rump)
400g (14 oz) fresh thin Chinese egg noodles
2 tbsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp finely chopped ginger
¼ small red cabbage, cut into bite-sized chunks
¼ cup finely sliced spring onions
1 tsp sesame oil
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp baking soda
3 tsp corn flour (cornstarch)
Stir-fry sauce:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp Chinese Shaoxing wine
1 tsp dark soy sauce
½ tsp sugar
1 tsp corn flour (cornstarch)
Combine the steak with the marinade ingredients. Set aside for later.
Combine the ingredients for the stir-fry sauce.
Heat a large pot of water over a high heat. When the water is boiling, add the noodles and cook for less than half a minute. Drain and run under tap water until cooled completely. Drain well and set aside for later.
Heat the oil in a large wok or frying pan over high heat. Add the beef and spread it out in the pan. Allow to sear for a minute before stir-frying. Then add the garlic and ginger and stir-fry for another half a minute. Add the cabbage and stir-fry for a couple of minute or until just tender but still crunchy. Add the noodles and the stir-fry sauce and stir-fry until well combined.
Toss through the spring onion and drizzle over the sesame oil. Divide among serving plates and serve.
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