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Peking-Style Beef Fried Noodles

Chinese people refer to Peking as being ‘the real China’, and this recipe is certainly authentically Chinese

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04 MARCH 2010

Ingredients (Serves 4

  • 450g wheat-flour noodles
  • 4 tablespoons vegetable oil
  • 1 medium onion, coarsely chopped
  • 2 slices root ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 225g minced beef
  • 1/2 teaspoon salt
  • 1 tablespoon yellow bean paste
  • 1 tablespoon light soy sauce
  • 4 tablespoons beef stock
  • 1 tablespoon cornflour
  • 4 tablespoons water
  • 1 small cucumber, cut into matchsticks
  • 2 spring onions, cut into matchsticks

Method

Prepare the noodles: dip them in boiling water for 15 seconds, then drain and place on a large serving dish.

Heat the vegetable oil in a wok and stir-fry the onion and ginger for 1 minute, then add the garlic and minced beef and stir-fry over a medium heat for 3 minutes.

Add the salt, yellow bean paste and soy sauce. Stirring well, cook for 3 minutes, then add the stock and cook for a further 3 minutes.

Make a cornstarch paste with the cornflour and water and stir in until the mixture thickens, then pour over the noodles. Place the cucumber and chopped spring onions on top and serve.

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