Thu, 15 February 2018
Ingredients:
• 1 X 225g Ribeye Beef, excess fat trimed off, sliced 1.5cm thick
• 1 teaspoon Amoy’s Dark soy sauce
• 1 tablespoon cornflour
• For the rest of the stir-fry
• 2 tablespoons sunflower oil – option of sunflower, rapeseed, veg oil
• 2 cloves garlic, crushed and finely chopped
• 1 inch fresh root ginger, peeled and finely grated – option of pre-prepped ginger
• 1 medium red chilli, deseeded and finely chopped
• 2 medium green peppers, deseeded and sliced into strips
• 2 spring onions top and tailed, sliced 1cm on an angle
• 1 tablespoon rice wine or dry sherry or 1 tbs of veg stock/mirin /vodka
• 1 packet of Amoy Black Bean Stir Fry Sauce
• 1 packet of Amoy Medium Soft Noodles 2 X 150g
Method
1. Prepare the vegetables. Slice the beef into strips and season with dark soy sauce and dust with cornflour.
2. Heat a wok (or pan) over high heat. Add the sunflower oil and swirl around to coat the wok (or pan). Add the garlic, ginger, chilli and stir-fry for a few seconds to release their aroma. Add in the beef, let it settle for about 10 seconds before you turn and toss the beef to get the edges browned. As the beef starts to turn brown, add 1 tablespoon of rice wine or vegetable stock.
3. Add the peppers and stir-fry for 1 minute. Add in Amoy Black Bean Stir Fry Sauce, medium soft noodles and toss together well until all the ingredients are coated lightly in the sauce. Season with 1 tablespoon of light soy sauce, and garnish with spring onions for a fresh bite. Spoon and divide onto two plates, serve and eat immediately.
Mon, 8 September 2025
Chef: Neil Mulholland
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