Cantonese Beef recipe

This delcious Cantonese Beef recipe is the perfect pairing for our Bin No. 1 Shiraz. Makes for an easy mid-week meal.

Serves 4ppl

P= 15mins C= 18-20 mins

400g steak – flap/hangar/skirt
1 tsp soy sauce
1 tsp dark soy
1 tsp cornstarch
1/2 tsp bi- carb
1 tbsp oil

2 tbsp soy
2 tbsp dark soy
2 tbsp oyster sauce
1tsp sesame oil
2tbsp sugar
2 tbsp lemon juice

1 bunch broccolini
200g beansprouts
1 bunch spring onions
4 cloves garlic
400g rice noodles – I used fresh ones

Slice beef thinly and mix with all the marinade ingredients – prepare the rest of your ingredients
Mix together the ingredients for the sauce
Slice spring onions into battons and thinly slice the tops of the greens for garnish
Mince the garlic and roughly chop the broccolini into small pieces
In a hot pan fry the beef for 2-3 mins – do this in 2 batches, remove from the pan and set aside
Cook the noodles according to the packet
In the same pan that you cooked the beef in, add the beansprouts, spring onions, garlic and broccolini and fry for 2-3 mins
Add noodles and sauce and cook for 2 mins – stirring regularly to coat the noodles
Add the beef back in and cook for a further 1-2 mins
Serve with chopped spring onions and some sesame seeds

Tips / Tricks

10-15 mins is all you need to marinate the beef before cooking – if you leave them for to long the acid will start to cook the beef but also change the texture
Substitute chicken if you are not in the mood for beef
Fresh noodles just require a quick nuke in the microwave where as packet noodles most likely require boiling water so check what you are using and prepare accordingly
Everything can be prepared in advance so its quick and easy when your guests arrive