Beef and Hokkien Noodle Stirfry
- 750g beef rump steak, trimmed, cut into 1cm-thick slices
- 1/3 cup shao hsing Chinese cooking wine (see note) or sweet sherry
- 600g fresh hokkien noodles
- 1/4 cup peanut oil
- 230g can water chestnuts, drained, thickly sliced
- 1 teaspoon sesame oil
- 6 green onions, cut into 6cm lengths
- 2 garlic cloves, finely chopped
- 1/2 cup oyster sauce
- 1/4 cup chicken stock
- Combine beef and wine or sherry in a large glass or ceramic dish. Stand for 10 minutes.
- Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until noodles soften. Drain. Separate noodles with a fork. Set aside.
- Heat 1 tablespoon of peanut oil in a wok over high heat. Add half the beef. Stir-fry for 2 to 3 minutes or until browned. Remove to a plate. Repeat with oil and remaining beef.
- Heat remaining peanut oil in wok. Add chestnuts, sesame oil, green onions and garlic. Stir-fry for 1 minute. Return beef to wok. Add oyster sauce, stock and noodles. Stir-fry for 1 to 2 minutes or until warmed through. Divide between bowls and serve.
Shao hsing cooking wine is a sweet, low-alcohol wine made from glutinous rice. It's available from larger supermarkets and Asian grocery stores.
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