Ingredients
Corn Flour2 tablespoons
Baking Soda0.5 teaspoon- Beef, flank, sliced thinly600 grams
- Oil, peanut160 ml
- Sweet Red Pepper Sauce2 tablespoons
- Soy Sauce, Kecap Manis60 ml
Light Soy Sauce1 tablespoon
Sesame oil2 teaspoons- Clove of Garlic, crushed1 clove
- Green Onion, chopped finely2 pieces
- Egg Noodles, fresh and thin400 grams
- Shiitake Mushrooms, halved200 grams
- Chinese Cabbage, chopped coarsely400 grams
- Bok Choy, sliced thinly lengthwise300 grams
Steps
- 1
Mix the corn flour and baking soda in a large bowl. Toss the beef in it and discard any excess flour and baking soda.
5 minRequired Tools:
Mixing Bowl - 2
Heat a third of the peanut oil in a Chinese wok or any large skillet and stir-fry a third of the beef until crispy. Then drain on absorbent paper and cover to keep warm. Repeat the same process with the remaining peanut oil and beef.
10 minRequired Tools:🍳Wok - 3
Mix the sauces with sesame oil, garlic, and green onion in a small bowl.
5 minRequired Tools:Mixing Bowl - 4
Soak the noodles in a large heatproof bowl containing boiling water. Separate the noodles with a fork and drain from the water.
5 minRequired Tools:
Strainer - 5
Stir-fry the mushrooms in the same heated skillet, after cleaning it, for about two minutes or until just tender. Add the cabbage and bok choy, and stir-fry the vegetables together for one minute. Add the beef, sauce mixture, and noodles, and stir all the ingredients together until heated through.
10 minRequired Tools:🍳Wok
Nutrition Facts
Corn Flourper 100gLight Soy Sauceper 100gSesame oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.