INGREDIENTS
Beef
-500g Rump Steak (or any other lean cut of beef)
-1 tbsp Corn Flour (aka Corn Starch)
-1 tsp White Sugar
-1/2 tsp Bi-Carb Soda (aka Baking Soda)
-2 tbsp Soy Sauce
-1 tbsp Shaoxing Cooking Wine
Noodles
-500g Fresh Egg or Wheat Noodles
Vegetables
-2 leaves Green Cabbage
-1 Small Carrot
-4 Spring Onions
Aromatics
-4 cloves Garlic
Sauce
-1 tbsp Corn Flour (aka Corn Starch)
-2 tsp White Sugar
-1 tsp Chicken Stock Powder
-1/2 tsp White Pepper
-1 pinch Chinese 5-Spice Powder
-2 tbsp Soy Sauce
-1 tbsp Shaoxing Cooking Wine
-1 tbsp Oyster Sauce
-1 tsp Dark Soy Sauce
-1/2 cup Water
Finish
-1 tsp Sesame Oil
METHODS
Step 1: Marinate the beef
Thinly slice beef against the direction of the muscle fibres
Add to a bowl with the marinade ingredients
Mix well until no longer watery (~1 minute)
Put in the fridge until ready for cooking
Step 2: Prepare the noodles
Prepare the noodles according to the package instructions
Strain and spread on a tray to cool and dry
Set aside until ready for cooking
Step 3: Prepare the vegetables
Slice the cabbage & carrot into thin strips and set aside in a bowl
Separate white & green parts of the spring onions
Slice the white thinly on a sharp diagonal
Slice the greens moderately thinly on a sharp diagonal
Add all the sliced green onions to a bowl and set aside
Step 4: Prepare the aromatics
Smash garlic with the side of your knife and roughly chop
Set aside until ready for cooking
Step 5: Make the sauce
Add all sauce ingredients to a bowl & mix to combine
Set aside until ready for cooking
Step 6: Cooking
Heat a (carbon steel) wok on maximum until it starts smoking
Add 1/2 tbsp of any neutral flavoured, high-heat cooking oil (such as vegetable, canola, sunflower etc.) to the wok & swirl to coat the surface
Stir fry cabbage & carrot for ~ 1 minute and remove from the wok
Re-heat the wok until smoking hot & add another 1/2 tbsp of oil
Stir fry noodles for ~1-2 minutes and remove from the wok
Re-heat the wok until smoking hot & add another 1 tbsp of oil
Stir fry beef for ~2-3 minutes or until nicely seared
Add garlic to the beef & stir fry until fragrant (~30 seconds or so)
Add sauce & cook until it thickens (add an additional 1/4 - 1/2 cup of water if you want more sauce)
Add noodles, cabbage, carrot & spring onion back to the wok andmix to combine
Once mixed, turn the heat off and add 1 tsp of sesame oil. Stir to combine
Step 7: Add to containers
Evenly distribute between 4 containers
Let cool and store in the fridge for up to 1 week
Microwave to serve & enjoy!
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 634
Protein - 47g
Carbohydrate - 73g
Fat - 16g
EQUIPMENT USED
36cm Carbon Steel Wok - https://amzn.to/3T6TN7M
21cm Gyuto Knife - https://amzn.to/3RjVbT3
Quarter Sheet Pan - https://amzn.to/48H7r6b