We love to order this dish whenever we go out to the chinese restaurant so I looked up for the recipe and cooked it for dinner. This was an instant hit in my house. Kids just love the juicy tender meat. It tasted great with some green chili in vinegar. I just needed to add in a little more dark soy sauce for my noodles before frying them. Overall the dish was really good.
Note : I am sure most of you will be wondering what the bicarbonate soda does in the marinate. I have read that it actually acts as a tenderizer and true enough the meat was really tender and bouncy.
A pkt of fresh flat rice noodle
1/2 lb Beef fillet/sirlion - slice thinly across the grain
1/4 cup sliced carrot
1/2 lb Yu Choy - wash and cut into 2 inch lengths ( I also used few broccoli florets)
1/4 cup of sliced young gingers
Oil for frying beef and noodle
1/4 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1/2 tsp pepper
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil
3 tbsp oyster sauce
1 cup chicken stock
1 tbsp cornstarch
- Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.
- Fry the flat rice noodles. Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.
- Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the beef and vegetable. Stir fry, then add in the gravy ingredients. Cook gravy thickens and pour over the noodles.
- Serve hot.