Use your noodle to give this classic Chinese favourite a modern twist.
Ingredients
- 375g rice stick noodles
- 2 tablespoons Lee Kum Kee Black Bean & Garlic Sauce
- 1 tablespoon finely grated fresh ginger
- 1/4 teaspoon Chinese five spice
- 2 tablespoons mirin or rice wine vinegar
- 450g lean beef round centre steaks
- 1 teaspoon sesame oil
- 3 green shallots, ends trimmed, thinly sliced diagonally
- 80g baby rocket leaves
- 50g snow pea sprouts
Method
- Step 1Place the noodles in a large heatproof bowl. Cover with plenty of boiling water. Set aside for 5 minutes or until noodles are tender. Drain well and place in a bowl.
- Step 2Meanwhile, combine the black bean & garlic sauce, ginger, five spice and 2 teaspoons of the mirin in a medium glass or ceramic bowl. Add the steaks and turn to coat. Preheat a non-stick chargrill pan or barbecue flat plate on high. Cook the beef for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3Combine the sesame oil and remaining mirin in a jug. Pour over the noodles. Add the shallots, rocket and snow pea sprouts and gently toss until just combined.
- Step 4Thinly slice the beef, add to the noodle mixture with any pan juices and toss until well combined. Divide among serving bowls to serve.
- High carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1487 kj
Energy
7g
Fat Total
2g
Saturated Fat
3g
Fibre
28g
Protein
70mg
Cholesterol
494.44mg
Sodium
3g
Carbs (sugar)
41g
Carbs (total)
Notes
Prep: 10 mins (+ 5 mins soaking & 5 mins resting time) More options: Soba noodles with black bean beef: Replace noodles with 270g soba noodles. Cook following packet directions. Chicken & black bean somen noodles: In step 1, replace the rice stick noodles with 270g somen noodles. Cook the noodles following packet directions or until just tender. In step 2, replace the beef with 2 single chicken breast fillets. Serve immediately. Beef & black bean stir-fry: Omit the green shallots and snow pea sprouts. Thinly slice the beef. Combine the beef, black bean sauce, ginger, Chinese five spice, mirin and sesame oil in a bowl. Heat a wok over high heat. Add one-third of the beef mixture and stir-fry for 2-3 minutes. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef. Add the noodles, 150g bean sprouts, trimmed, 425g can straw mushrooms, drained, and rocket. Stir-fry for 2 minutes. Return beef mixture to wok and toss to combine.
- Author: Kerrie Butler
- Image credit: Ian Wallace
- Publication: Australian Good Taste