Spicy Beef Hokkien Noodles
User Reviews
4.9
Spicy Beef Hokkien Noodles
Description
The beef is sliced thin and marinated briefly in a Chinese stir-fry sauce, which includes soy sauce, oyster sauce, Chinese cooking wine, sugar, sesame oil, and cornstarch, imparting umami and gloss. The noodles are prepared by rinsing to reduce excess starch, ensuring a clean texture.
Cooking proceeds quickly in a hot wok, first searing the beef, then stir-frying aromatics like garlic and onion with red bell pepper, followed by adding a sauce mix with water and chili paste. Snow peas and scallions are added near the end for crunch and freshness. The pre-cooked noodles are tossed in last to coat thoroughly with sauce and meld all components.
Serve immediately while hot to enjoy the tender beef, fresh vegetables, and spicy, savory sauce coating the noodles. Garnish adds visual appeal and extra heat or crunch if desired.
Ingredients
Beef
- 13oz / 400g rump steak trimmed, thinly sliced
- 2 tbsp Chinese stir-fry sauce Note 1, homemade
- 1 1/2 tbsp peanut oil
Stir Fry
- 1 1/2 tbsp peanut oil
- 2 garlic crushed, cloves
- 1 onion brown, white or yellow, small
- 1 red bell pepper sliced
- 1/3 cup Chinese stir-fry sauce Note 1, homemade
- 3/4 cup water
- 2 tbsp chili paste hot sauce, sriracha (to taste) OR finely chopped chilli
- 3 scallion cut into 3cm lengths, or shallot
- 7oz / 200g snow peas , trimmed
- 15oz / 450g hokkien noodles from the fridge section, fresh
To Garnish (optional)
- red chilli sliced scallions/shallots and toasted sesame seeds, sliced
Instructions
- Marinate beef - Mix beef and 2 tbsp Stir-fry Sauce in a glass or ceramic bowl. Set aside for 20 minutes to marinate.
- Noodles - Prefer the noodles per the packet directions. Drain in a colander and rinse under tap water to remove excess starch (makes noodles gluey). Shake off excess water.
- Cook beef - Heat 1 1/2 tbsp oil in a large wok over high heat. Cook beef for 1 1/2 minutes or until just cooked through. Transfer to a bowl.
- Cook vegetables - Heat 1 1/2 tbsp oil. Add garlic and onion, cook for 30 seconds. Add capsicum and cook for 1 minute. Transfer to the bowl with the beef.
- Cook green onion and snow peas - Add 1/3 cup Homemade Chinese Stir-fry Sauce, water and chili paste. Cook for 30 seconds or until sauce starts to thicken. Add green onion and snow peas, cook for 30 seconds.
- Toss with noodles - Return beef and capsicum mixture to the wok, add noodles and stir fry for 1 minute 30 seconds, tossing to coat everything in the sauce.
- Serve immediately, garnished with chili, sliced scallions/shallots and sesame seeds if desired.
Notes
- The homemade Chinese stir-fry sauce (called Charlie) contributes essential flavor; making it from scratch enhances the dish’s taste.
- Rinsing fresh Hokkien noodles under water reduces starch that can cause stickiness and clumping when cooking.
- Adjust the chili paste quantity to control spiciness according to preference.
- Cooking quickly over high heat preserves vegetable crunch and prevents overcooking beef.
User Reviews
Overall Rating
4.9
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