STIR FRIED BEEF, BLACK PEPPER, GREENS AND HOKKEIN NOODLES

This is a fast one pot dinner. Use a large heavy based pot, like an enameled cast iron, instead of a wok. The idea came from celebrity chef, Adam Liaw. Using the large pot means there’s no need to cook in batches and the pot maintains a high even heat for quick cooking. Here the meat is tenderized by a Chinese cooking method of adding bicarbonate of soda to the marinade. The bi-carb raises the PH making the marinade alkaline. The coating around the outer surface of the meat restricts the proteins from bonding when the meat hits the heat. The texture of the meat becomes tender, succulent and easily absorbs the flavours. So, while the meat is doing its thing in the marinade, you can prep the vegetables. Dinner is done in under 30 minutes.

Serves 4

500g Torello Farm beef stir fry strips, cut any long pieces into 6cm-7cm lengths

400g hokkien (egg) noodles

1 tablespoon vegetable oil

1 bunch Chinese broccoli, cut into 5cm lengths, stem parts separated

2 green bullhorn capsicums, seeds removed, cut into 1cm wide strips

4 spring onions, cut into 5cm lengths

2 tablespoons light soy sauce

2 tablespoons oyster sauce

1/4 cup water

freshly ground black pepper, to taste

1 red chilli, thinly sliced (optional)

marinade:

2 teaspoons cornflour

1 teaspoon bicarbonate of soda

1 tablespoon light soy sauce

2 teaspoons finely grated fresh ginger (optional)

1 tablespoon shaoxing wine, or dry sherry

Mix the marinade ingredients in a medium bowl. Add the beef and stir to coat well. Set aside to marinate for 15 -20 minutes.

Place the noodles in a bowl and pour over enough boiling water to cover. Soak for 1 minute then drain.

Meanwhile heat a tablespoon of oil in a large heavy based deep sided frying pan or pot (cast iron is ideal) over a very high heat. Add the beef and fry for 2-3 minutes until well browned on all sides. Add the capsicum, Chinese broccoli stalks and the white part of spring onions, then stir-fry for 1 minute. Add the remaining Chinese broccoli and spring onion, continue to stir-fry for another minute. Add the drained noodles, oyster sauce and soy sauce then gently toss for a minute. Stir in the water to loosen any bits stuck to base of pan. Stir-fry for 30 seconds. Transfer to plates and serve immediately, scattered with extra black pepper and chilli, if using.

 Recipe by Fiona Hammond, Feb 2024.