BBC - Food - Take on the Takeaway

Ingredients

For the beef
250g/9oz beef fillet
3 tbsp vegetable or groundnut oil

For the marinade
2 tbsp soy sauce
2 tsp toasted sesame oil
1 tbsp dry sherry
2 tsp cornflour

For the noodles
1 tsp vegetable or groundnut oil
1 onion, peeled and chopped
1 garlic clove, peeled and finely chopped
1 tbsp finely sliced fresh ginger
1 red chilli, seeds removed, flesh sliced into thin strips
1 red pepper, seeds removed, flesh sliced into strips
1 tbsp dry sherry

For the noodles (continued)
100g/3½oz mangetout
300g/10½oz (cooked weight) pre-cooked or ready-to-wok noodles
4 tbsp pesto (you can use green pesto, red pesto or coriander pesto, or a mixture)
pinch sugar
4 spring onions, trimmed and sliced diagonally
1 tsp toasted sesame oil
freshly ground black pepper
small bunch fresh coriander, chopped, to serve

Step -by-step

1. Cut the beef into thin slices.

2. For the marinade, mix the soy sauce, sesame oil, sherry and cornflour together in a bowl. Add the beef, spoon over the marinade and leave to marinate for a few minutes.

3. To cook the beef, heat the vegetable or groundnut oil in a wok until it's very hot.Add the beef and the marinade and stir fry for about one minute.

4. Carefully pour the stir-fried beef into a sieve set over a bowl to strain off the excess juices. Discard the juices and set aside the beef until ready to serve.

5. For the noodles, wipe the inside of the wok clean with kitchen towel and return the wok to the heat.

Frying the onion, garlic, ginger and chilli

6. Add the vegetable or groundnut oil to the wok. Heat until very hot, then add the onion, garlic, ginger and chilli and stir fry for 1-2 minutes.

7. Add the red pepper and most of the sherry. Cook for 1-2 minutes then add the mangetout and stir fry for another minute.

8. Add the noodles and pesto and stir until thoroughly mixed and heated through. Add a pinch of sugar and the remaining sherry

9. Add the spring onions and drizzle over the sesame oil.

10. Return the beef to the wok, mix with the other ingredients and stir fry for another minute until thoroughly reheated. Season with plenty of freshly ground black pepper.

11. To serve, divide between two plates and sprinkle with coriander.


		Chef Frankie Leung and the Kung's Express team have the following advice on preparing wok-cooked dishes and noodles with authentic texture and flavour: 1. For tender beef, first cook it quickly on its own in hot vegetable oil, then remove it from the pan before cooking the rest of the ingredients. Stir the beef back in at the end of cooking. 2. To give your sauce the right consistency, make a paste with a teaspoon of potato starch or cornflour and a bit of water, then stir it into the sauce in the wok and cook until thickened. 3. If using dried thin egg noodles, to prevent them from overcooking, add the noodles to a pot of boiling water and boil for 30 seconds. Turn the heat off until they reach the desired tenderness, then drain.

Take on the Takeaway

Ingredients

Step -by-step

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