Beef and blackbean with rice noodles
500g thick fresh rice noodles
500g beef fillet or rump steak, thinly sliced
2 red onions, cut into thick wedges
2 garlic cloves, crushed
1 tbs finely grated ginger
1 tbs peanut oil
1 bunch baby choy sum, trimmed, coarsely chopped
1/3 cup (80ml) blackbean sauce
2 tbs shaoxing wine or dry sherry
1 bunch coriander, leaves picked
T. Preparacion → 10 min
T. Cocinado → 10 min
1. Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well and set aside.
2. Meanwhile, combine the beef, onion, garlic and ginger in a large bowl. Heat half the oil in a wok over high heat until just smoking. Add one-quarter of the beef mixture and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat in 3 more batches with remaining beef mixture, reheating wok and adding more oil if necessary, between each batch.
3. Return the beef mixture to the wok with the choy sum, blackbean sauce and wine and stir-fry for 1 minute or until choy sum begins to wilt. Add the rice noodles and stir-fry for 1 minute or until noodles are coated in sauce. Sprinkle with coriander leaves and serve immediately.
Autor Notebook magazine - September 2009
A nadie le ha gustado esta receta.