Cantonese Beef & Black Bean Noodles

Based on the traditional Cantonese Beef with Black Bean noodles - a recipe with Southern Chinese origins

 “Dou-chi” or “Fermented salted black bean” is a popular ingredient used across Southern China. Fermented black bean are made from soya beans that once dried and salted turn black during the fermentation process. They have an extremely salty flavour and have a wide use in Chinese cookery – most famously known for making Black Bean sauce.   

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Overview

  • Serves 2
  • Preparation 5 mins
  • Cooking time 10 mins
  • Not Suitable for Vegetarians

Ingredients:

For the beef

  • 1 X 225g British Ribeye Beef, excess fat timed off, sliced 1.5cm thick  
  • 1 teaspoon Amoy’s Dark soy sauce
  • 1 tablespoon cornflour
  • For the rest of the stir-fry
  • 2 tablespoons sunflower oil – option of sunflower, rapeseed, veg oil
  • 2 cloves garlic, crushed and finely chopped
  • 1 inch fresh root ginger, peeled and finely grated – option of pre-prepped ginger
  • 1 medium red chilli, deseeded and finely chopped
  • 2 medium green peppers, deseeded and sliced into strips
  • 2 spring onions top and tailed, sliced 1cm on an angle
  • 1 tablespoon rice wine or dry sherry or 1 tbs of veg stock/mirin /vodka
  • 1 packet of Amoy Black Bean Stir Fry Sauce
  • 1 packet of Amoy Medium Soft Noodles 2 X 150g  

Method

  1. Prepare the vegetables. Slice the beef into strips and season with dark soy sauce and dust with cornflour.
  2. Heat a wok (or pan) over high heat. Add the sunflower oil and swirl around to coat the wok (or pan). Add the garlic, ginger, chilli and stir-fry for a few seconds to release their aroma.  Add in the beef, let it settle for about 10 seconds before you turn and toss the beef to get the edges browned. As the beef starts to turn brown, add 1 tablespoon of rice wine or vegetable stock.
  3. Add the peppers and stir-fry for 1 minute. Add in Amoy Black Bean Stir Fry Sauce, medium soft noodles and toss together well until all the ingredients are coated lightly in the sauce. Season with 1 tablespoon of light soy sauce, and garnish with spring onions for a fresh bite. Spoon and divide onto two plates, serve and eat immediately.
Tip: Add 1 red birdseye chilli soaked in soy sauce to add a spicy edge to the dish

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