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
Such a versatile recipe!
My dear Marion, I have used this to cook some leftover beef – marinade and all.
Great recipe, the lovely smell is mouthwatering. Way to go, Marion!
One of my most favorite recipes!
I love your videos and watch them often. A couple months ago I wanted to learn how to cook Asian food. I think I am getting pretty good now largely with your help. I really liked this one. Thanks