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Stir Fried Hokkien Noodles with Beef and Oyster Sauce

By Kylie Kwong, Sky Taste
Serves 4

400g (13 oz) beef fillet, cut into 1cm (1/2in) slices
1/3 cup vegetable oil
5cm (2in) knob ginger
1 large white onion, cut in half and then into thick wedges
4 spring onions (scallions), trimmed and cut into 10cm (4in) lengths
1 x 450g (15oz) packet fresh Hokkien noodles
2 tbsp shao hsing wine or dry sherry
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp malt vinegar
1/4 tsp sesame oil
Pinch Sichuan pepper and salt (see below)
2 large red chillies, finely sliced on the diagonal
2 tbsp light soy sauce, extra
For the marinade:
1 tbsp oyster sauce
1 tbsp shao hsing wine or dry sherry
1 tbsp white sugar
1/2 tsp sesame oil

1. Combine beef and marinade ingredients in a bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

2. Heat half the oil in a hot wok until surface seems to shimmer slightly. Add beef and stir-fry for 1 minute or until lightly browned. Remove from wok with a slotted spoon and set aside.

3. Finely slice ginger – you should have about 12 slices. Add remaining oil to hot wok with onion, spring onions and ginger and stir-fry for about 1 minute or until onion is lightly browned.

4. Toss in noodles and stir-fry for a further 30 seconds. Finally, return beef to the wok with wine or sherry, soy sauce, oyster sauce, vinegar and sesame oil and stir-fry for about 1 1/2 minutes or until beef is just tender and noodles are hot.

5. Arrange noodles in bowls and sprinkle with Sichuan pepper and salt. Serve immediately with a small bowl of combined chilli and extra soy sauce.

Sichuan pepper and salt

This mixture is used to sprinkle over or through stir-fries, salads, braises etc.

1 tbsp Sichuan peppercorns
3 tbsp sea salt

1. Dry-roast peppercorns and salt in a heavy-based pan. When the peppercorns begin to 'pop' and become aromatic, take off the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder.