Kung Pao Stir Fry Beef With Noodles
Stir fried beef and peppers with noodles and a sauce made from soy sauce, shaohsing rice wine and rice wine vinegar.
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Ingredients
- 2 teaspoons dark soy sauce
- 1 teaspoon light soy sauce
- 2 teaspoons Shaohsing rice wine
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornflour
- 2 tablespoons vegetable oil
- 80 grams cashews
- 225 grams beef steak lean, e.g. sirloin
- 1 bell pepper
- 6 spring onions
- 4 garlic cloves
- 3 inch piece of ginger
- 300 grams medium noodles precooked
- 1 teaspoon ground Szechuan pepper corns
Instructions
- To make your sauce, mix together the soy sauces, rice wine, vinegar, cornflour and 2 tbsps water in a small bowl. Whisk until smooth.
- Slice the beef and bell pepper into thin slices. Cut the spring onions into chunks approximately 1 inch in length.
- Heat the oil in a wok. When hot, add the cashews and toast for 30 seconds. Remove with a slotted spoon.
- Add the beef to the wok and cook for 1 minute before adding the bell pepper and spring onions. Cook for another minute before adding the garlic and ginger.
- Cook for 2 minutes until fragrant, then add the noodles, sauce and Szechuan pepper. Stir fry for two more minutes. Return the cashews to the wok, stir and serve.
