Ingredients
- 2tbs salted/fermented black beans (can get from the Asian supermarket)
- 2 striploin steaks (150g each)
- 2tbs cornflour
- 1tbs sesame oil
- 2 cloves garlic, sliced
- 1tbs chilli flakes
- 2tbs soy sauce
- 1tbs rice vinegar
- 1tbs hoisin sauce
- 1tsp caster sugar
- 100ml water
- 1tbs cornflour, mixed with 30ml water
- 2 nests of medium dried egg noodles
- For stir frying:
- 1tbs cornflour
- 1tsp Chinese five spice
- Pinch of sea salt
- 2tbs vegetable oil
- 1/2 red pepper, thinly sliced
- 1 head bok choi, bases removed and sliced
- 2 spring onions, sliced, to garnish
- Fresh coriander leaves, to garnish
- Sesame seeds, to garnish
- Start by soaking the fermented black beans. Place in a bowl and cover with cold water. Leave to soak for two hours, then rinse well and strain.
- Trim the fat off the striploin steaks, then slice the steaks lengthways into thin long strips. Add the strips to a bowl and coat lightly in the cornflour, then place the bowl in the fridge for at least 20 minutes so the steak strips get slightly sticky.
- While the steak strips are in the fridge, you can make the sauce and cook the noodles. Heat a small saucepan and add the sesame oil. Add the garlic, chilli flakes and strained black beans and cook over a medium heat for one to two minutes, stirring well. Then add the soy sauce, rice vinegar, hoisin sauce, sugar, and water. Stir together and bring to a simmer. Mix the cornflour with the water and add to the sauce. Simmer for five minutes until thickened and slightly glossy, then remove from the heat.
- Bring a pot of water to the boil and add the dried egg noodles. Simmer for three to four minutes, then strain well and set aside.
- Remove the bowl with the steak strips from the fridge and add another tablespoon of cornflour, the Chinese five spice and sea salt and mix evenly. Heat a nonstick frying pan or wok and add the vegetable oil. Add the beef strips and cook for four minutes on a high heat, turning the strips after two minutes and cooking until lightly browned and crispy. Then remove the beef from pan and place on a plate. Place the same pan back on the heat and add the red pepper. Cook for two minutes until beginning to char, then add the bok choi and red chilli and cook for another minute. Add the beef back into the pan followed by the sauce and bring to a simmer. Finally, add the cooked noodles and toss well to coat evenly in the sauce. Cook on the heat for one minute, then remove the pan from the heat and serve.
- Garnish with some spring onions, coriander leaves, toasted sesame seeds and some more sliced red chilli, if desired.
