Monday, 7 April 2008

Stir fried noodles with beef and kai lan

I don't usually make fried noodles because without a big fire to give it that lovely wok flavour, the dish never quite tastes right. Leave it to the professionals I say but I do make exceptions on occassion :) This is my version of fried noodles with beef and kai lan (Chinese broccoli) and if I may say so, it was rather good.
  • Marinate the beef (I sliced up some rump steak) with soy sauce, oyster sauce, white pepper and corn flour. Leave the beef for at least 20 minutes or longer
  • Clean and trim the kai lan. Set aside.
  • Slice up (or smash or grate... all depending on your own taste) some ginger and garlic. Make a mix of oyster sauce, soy, white pepper, corn flour and shaoshing wine (most recipes substitute shaoshing with cooking sherry but shaoshing wine so widely available now. It's all up to the chef) in a little bowl and set aside.
  • Bowl up some water and cook the noodles according to the directions on the packet. Add in the kai lan for the last minute and half. Drain and keep warm.
  • At the same time, heat up a pan/wok until it starts to smoke (yes, VERY hot). Throw in the beef and let it sizzle to it's heart content. There shouldn't be excess marinade as the corn flour would have soaked it up. When the beef is all cooked and slightly golden (golden beef...LOL...ok, perhaps charred... but that sounds like it burnt..), remove the meat from the wok and set aside.
  • Add a drop or two more of oil, if you need it. Add the ginger and garlic and let it cook for a few seconds (some chillis can add some nice flavour and heat too). Burning the ginger and garlic will ruin the dish! Return the beef to the wok and add the sauce mixture. Let it simmer for a minute or two.
  • Add the noodles to the pan and mix well. There shouldn't be any sauce left over as the noodles will keep absorbing liquid. If you want a wetter dish just adjust the sauces and add some water.
  • When it's all mixed and the noodles catching a little to the wok, it's time to serve it all up. Or if you're as lazy as me... just carry the wok to the table. There's something so comforting about serving yourself from a great big wok on the dining table :)
I'll leave you with some kai lan flowers...I think they're pretty in an earthy sort of way. And I actually know people who throw these away away...tsk imagine that!

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