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Method
Step 1
In a medium bowl, toss the beef with the soy sauce, bicarbonate of soda, 1 tsp ginger, 1 tsp cornflour, and ¼ tsp pepper. Set aside at room temperature for 30 mins to develop the flavours. In a small bowl, whisk the oyster sauce, sugar, sesame oil, extra soy sauce and remaining cornflour with 1/3 cup (80ml) water and 1/2 tsp pepper. Reserve the sauce mixture.
Step 2
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10-15 mins to soften. Drain well.
Step 3
Meanwhile, heat a large frying pan over high heat. Add 2 tsp vegetable oil and heat until just smoking. Add half the beef in a single layer. Cook, without stirring, for 1 min. Cook, stirring occasionally, for 1 min or until beef is browned. Transfer to a heatproof bowl. Wipe the pan clean and repeat with the remaining beef and 2 tsp vegetable oil.
Step 4
Wipe the pan clean and return to high heat. Add the remaining vegetable oil and heat until just smoking. Add the mushrooms in a single layer and cook, without stirring, for 1 min. Add the beans and cook, stirring frequently, for 3-4 mins, or until the beans are browned in spots and crisp-tender. Add the garlic and remaining ginger and cook, stirring frequently, for 30 secs. Add the noodles and cook, stirring constantly, for 1 min or until noodles are completely soft.
Step 5
Whisk the reserved sauce mixture to loosen and add to the noodle mixture in the pan. Return the beef to the pan. Cook, stirring constantly, until sauce thickens and coats the noodles.
Curtis Stone's beef and green bean chow fun noodle stir-fry
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 30 mins marinating time
+ 30 mins marinating time
Ingredients
500g Coles No Added Hormones Australian Beef Stir Fry
1 tbs salt-reduced soy sauce
1/2 tsp bicarbonate of soda
2 tsp finely grated ginger, divided
1 3/4 tsp cornflour, divided
2 tbs oyster sauce
1 tbs brown sugar
1 tsp sesame oil
1/4 cup (60ml) salt-reduced soy sauce, extra
200g dried wide rice noodles
2 tbs vegetable oil, divided
150g oyster mushrooms, halved if large
250g green beans, trimmed, halved
1 tbs finely chopped garlic
Description
Try Curtis Stone's beef and green bean noodle stir-fry for an easy dinner option this week. Big on flavour and taste, you’ll be going back for more.
Method
Step 1
In a medium bowl, toss the beef with the soy sauce, bicarbonate of soda, 1 tsp ginger, 1 tsp cornflour, and ¼ tsp pepper. Set aside at room temperature for 30 mins to develop the flavours. In a small bowl, whisk the oyster sauce, sugar, sesame oil, extra soy sauce and remaining cornflour with 1/3 cup (80ml) water and 1/2 tsp pepper. Reserve the sauce mixture.
Step 2
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10-15 mins to soften. Drain well.
Step 3
Meanwhile, heat a large frying pan over high heat. Add 2 tsp vegetable oil and heat until just smoking. Add half the beef in a single layer. Cook, without stirring, for 1 min. Cook, stirring occasionally, for 1 min or until beef is browned. Transfer to a heatproof bowl. Wipe the pan clean and repeat with the remaining beef and 2 tsp vegetable oil.
Step 4
Wipe the pan clean and return to high heat. Add the remaining vegetable oil and heat until just smoking. Add the mushrooms in a single layer and cook, without stirring, for 1 min. Add the beans and cook, stirring frequently, for 3-4 mins, or until the beans are browned in spots and crisp-tender. Add the garlic and remaining ginger and cook, stirring frequently, for 30 secs. Add the noodles and cook, stirring constantly, for 1 min or until noodles are completely soft.
Step 5
Whisk the reserved sauce mixture to loosen and add to the noodle mixture in the pan. Return the beef to the pan. Cook, stirring constantly, until sauce thickens and coats the noodles.
