Stir-Fried Chilli Beef with Coriander Noodles

, from Issue #36. August, 2015
Photography by Carolyn Robertson.
Stir-Fried Chilli Beef with Coriander Noodles

Serves: 4


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

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 


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.