400g (14 oz) thinly sliced beef (e.g. sirloin, striploin, rib-eye, rib fillet, rump)
2 tbsp vegetable oil
1 onion, sliced
4 cm piece ginger, peeled and finely julienned
2 garlic cloves, roughly chopped
400g (14 oz) cooked noodles (e.g. hokkien, egg noodles or udon noodles)
3 spring onions, finely sliced
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp baking soda
3 tsp corn flour (cornstarch)
¼ cup soy sauce
¼ cup chicken stock
3 tbsp oyster sauce
3 tbsp brown sugar
2 tbsp Chinese Shaoxing wine
Combine the beef with the marinade ingredients and mix well to combine. Set aside for 5 minutes.
In a separate bowl, combine the ingredients for the stir-fry sauce and mix well. Set aside for later.
Heat the oil in a large wok or frying pan over high heat. Add the onion, ginger and garlic and stir-fry for about half a minute. Then add the beef and spread the strips out in the pan as much as possible. Allow the beef to sear for a minute before flipping. Stir-fry for another minute or until you’ve got some nice colour on the beef.
Add the cooked noodles and the stir-fry sauce. Stir-fry until well combined and the sauce is thick and glossy. Toss through the spring onions and serve.