Home » Beef Recipes » Chinese Five Spice with Noodles
Chinese Five Spice with Noodles
Serves: 4
Cook: 15 mins
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Equipment
- Large pan/wok
- Sauce pan with lid
- Red chopping board
- green chopping board
- Cooks knife
- vegetable knife
- spatula
- Tablespoons
- measuring jug
- plate
- Serving bowls
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Ingredients
- 2 Northern Ireland Farm Quality Assured sirloin steaks
- 250 g Medium Chinese egg noodles
- 2 tbsp Rapeseed oil
- 1 Onion
- 1 Garlic clove
- 1 tbsp Five-spice powder
- 200 g Mange-tout
- 2 Red peppers
- 120 ml Beef stock
- 1 tbsp Reduced salt soy sauce
- Freshly ground black pepper
- Fresh coriander leaves
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Method
- Trim the sirloin steaks and cut into thin strips. Cover and set aside.
- Cook the noodles in a saucepan of boiling water for 4 minutes, or according to packet instructions. Drain the noodles well and set aside.
- While the noodles are cooking, heat a wok or a large heavy based frying pan until hot. Peel and finely slice the onion and garlic clove and chop the peppers.
- Add half the oil and swirl to coat the wok, then add the onion and peppers and stir fry for 3 minutes.
- Add the five-spice powder and garlic and stir fry for another minute. Remove and set aside.
- Add the remaining oil to the wok, turn up the heat and add the steak strips. Stir fry for 3 minutes. Return the peppers and onions, then add the mange-tout and stir fry for a further two minutes. Pour in the stock, stir well and bring to the boil.
- Add the noodles to the wok and toss everything together. Heat and stir for 2-3 minutes until all the ingredients are well combined. To finish add the soy sauce, black pepper and coriander leaves. Serve immediately!
