Ingredients
- Beef - Chuck best - 300g
- Rolled Rice Noodles - 1 Packet
- Shaoxing Wine - large dash
- ABC Kecap Manis / Sweet Soy - large dash
- Mekhong Whiskey - 100ml
- Garlic - a few cloves to taste
- Spring Onions - handful, chopped
- Star Anise - 2
- Cinnamon - 1tsp
- Dark soy sauce - mid size dash, just for colour
- Light soy - bigger dash!
- Gai lan - big handful
- Oyster sauce - a splash
- Beef stock - pref home made but I only used packet
- Coriander - a bunch
- Salt, Pepper, Ginger powder - sprinkles
- Demara Sugar - 1 tblspn
Method
- Chop up the spring onions, and pop in a pot with the beef, sugar, whiskey and stock - mix and let sit for an hour or so - longer if you can, this is what will help the beef to be soft and delicious.
- Heat the extra oil in a wok and crack in the eggs. Give them a stir to mix then continue cooking until the oil starts to foam. Add the noodles and soy sauce concoction and stir- fry until the noodles soften and absorb the soy sauce. Around 3-4 minutes.
- Add gai lan, KECAP MANIS, and oyster sauce. Stir-fry to combine, then cook until the sauce caramelises.
- Add the chopped beef and quickly toss to warm it through. Season with pepper and ginger, then serve garnished with coriander and crispy shallots. All up takes around 5 mins!
Product used in recipe
- ABC - Sweet Soy Sauce
