Serves 2 as a main or 4 to share
350g rump or sirloin steak, fat removed, cut into 5mm slices
200g dried yellow shi wheat flour noodles or dried egg noodles
A dash of toasted sesame oil
1 tablespoon groundnut oil
150g French beans, trimmed
and sliced into thirds
1 medium red chilli, deseeded
and finely chopped
200ml hot vegetable stock
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon cornflour blended
with 1 tablespoon cold water
For the marinade
2 garlic cloves, finely chopped
1 teaspoon freshly grated root ginger
1 tablespoon light soy sauce
½ teaspoon cracked black pepper (or more to taste)
1 tablespoon Shaohsing rice wine or dry sherry
1 teaspoon light brown sugar
1 teaspoon cornflour

Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef and turn to coat, then leave to marinate for 10-20 minutes.

Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together.

Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef and stir-fry for a few seconds, then add the French beans and chilli and stir-fry for 30 seconds. Add the hot stock and bring to the boil, then season to taste with the light and dark soy sauce. Add the blended cornflour and stir to thicken, then turn the heat down to low. Add the cooked noodles, toss through for about 1 minute and serve immediately.


Ching’s Chinese Food in Minutes, £18.99 in hardback, published by Harper Collins. Find out more about Ching at www.chinghehuang.com


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