Stir-Fried Chilli Beef with Coriander Noodles
Photography Carolyn Robertson.
Serves: 4
INGREDIENTS
Beef
500 grams beef stir-fry steak
vegetable oil
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons cornflour
2 tablespoons soy sauce
3 tablespoons sweet chilli sauce
3 tablespoons Chinese char siu sauce
2 large handfuls baby spinach
1/3 cup chopped roasted cashew nuts
Noodles
400 grams thin egg noodles
1 cup packed coriander leaves
2 spring onions, thinly sliced
1 clove garlic, crushed
2 tablespoons vegetable oil
1 tablespoon sesame oil
sea salt and freshly ground pepper
METHOD
Beef: Toss the beef with 3 tablespoons of vegetable oil, the garlic and the ginger. Season.
Combine the cornflour and soy sauce in a bowl to make a smooth paste then stir in the chilli and char siu sauces.
Noodles: Cook the noodles in boiling salted water until tender. Toss the noodles with a little vegetable oil to stop them sticking together then cover to keep warm.
Put all the remaining ingredients in a food processor, adding ¼ cup of water and blend until smooth. Add more water if necessary to make a pourable sauce. Season and toss through the noodles.
Beef: Heat 1 tablespoon of oil in a wok until very hot and stir fry the beef for 1-2 minutes, separating the pieces as they cook. Add the sauce and cook for 1 minute then toss in the spinach and turn to wilt.
To serve: Divide the noodles between bowls and top with the beef and cashew nuts.
Pantry note: Cha Siu Sauce is also known as Chinese barbecue sauce and is readily available at Asian grocery stores and good supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.