Beef noodles

Ingredients

• 500g flank steak, thinly sliced
• 1 tbsp water
• ½ tsp bicarb soda
• 2 tbsp cornflour
• 1½ tbsp Shaoxing wine
• ¼ cup (60ml) soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 450g fresh hokkien noodles
• 2 tbsp vegetable oil (or other neutral oil)
• 1 small brown onion, finely sliced
• 1 carrot, julienned
• ½ each of red, green and yellow capsicums (bell peppers), thinly sliced
• 4 spring onions, white and green parts separated, chopped
• 4 cloves garlic, finely chopped
• 1 thumb-sized piece young ginger*, julienned
• chilli crisp, to serve

Directions

1. Combine water, bicarb soda, cornflour, 1 tbsp of Shaoxing and 2 tbsp of soy in a large bowl. Add beef and toss well to coat, then set aside to marinate.
2. Combine remaining Shaoxing, soy, oyster sauce and dark soy in a small bowl. Set aside.
3. Cook noodles in a large pot of salted boiling water, according to packet directions. Drain and rinse under cold water.
4. Heat the oil in a wok over high heat. Cook beef in batches, tossing, until browned. Set aside.
5. Add onion and carrot, cook for 1-2 mins, until softened. Add capsicums, garlic, ginger and white part of onion. Cook a further 1-2 minutes to soften.
6. Return meat to the pan along with sauces and noodles. Toss well to combine and bring sauce to a simmer.
7. Stir through the green part of the onion. Serve with a drizzle of some chilli crisp if desired.