Ingredients

The following ingredients have 4 Servings
  • 2 tbsp light soy sauce
  • 2 tbsps dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp minced ginger
  • 3 garlic cloves (peeled and minced)
  • 1 tbsp Sriracha (or other chilli sauce (optional))
  • ¼ tsp white pepper
  • 1.1 lb (500g) Denver or skirt/flank steak, cut into strips (cut against the grain)
  • 7 oz (200g) uncooked flat rice noodles
  • 1 tsp sesame oil
  • 2 1/2 tbsp vegetable oil
  • ½ a white or brown onion (peeled and sliced)
  • 1 yellow bell pepper (deseeded and sliced)
  • 2 cups (200g) fresh bean sprouts (or 1 can of canned beansprouts, drained)
  • 4 spring onions (/scallions, sliced into long, thin strips)
  • 2 cups (60g) fresh baby spinach leaves
  • 1 red chilli (thinly sliced)
  • 1 tbsp sesame seeds ((I use a mixture of black and white sesame seeds))

Instruction

  • Mix all of the marinade ingredients in a bowl.
  • Place the sliced beef in a second bowl and add one third of the marinade. Stir together and, cover and leave to marinate for 15-30 minutes. Cover the remaining sauce and put to one side.
  • Meanwhile, cook the noodles according to pack instructions (usually boil for 5 mins), then drain in a colander and rinse in cold water until completely cold. Toss together with the 1 tsp of sesame oil and leave in the colander until needed.
  • Heat 1 tbsp vegetable oil in a wok until smoking. Scoop out half of the beef from the bowl and fry on high for 2-3 minutes until just cooked. Remove from the wok and place in clean bowl, then repeat with the remaining beef.
  • Add the remaining ½ tbsp oil to the wok and fry the onions for 2 minutes.
  • Add in the yellow pepper and cook for 1 minute, then add in the reserved marinade/sauce and bring to the boil.
  • Add in the noodles and beansprouts and cook for 3-4 minutes- tossing the noodles every so often (carefully so as not to break them) - until completely heated through.
  • Add in the beef and cook for a further minute.
  • At the last minute, stir in the spring onions (scallions) and spinach.
  • Divide between four plates and serve topped with chilli slices and sesame seeds.