​

Black pepper beef noodles

 

250g rump steak ( slice into strips and bash with a meat mallet )

1/4 teaspoon bi carb

1 teaspoon cornflour

1 teaspoon soy sauce

1 tablespoon Chinese cooking wine optional

 

Add the cooking wine, baking soda, cornflour and soy sauce to a bowl, add the beef and stir well.

Let the beef marinade for 30 minutes or longer.

 

Stir Fry Ingredients

 

4 cloves garlic minced

1 small brown onion sliced

1 cup cabbage cut into bite size pieces

1 stick celery sliced thin on a diagonal

1 Green jalapeno sliced

2 packets wok ready udon noodles ( remove the noodles from the packet and gently squeeze with your hands to separate)

Toasted sesame seeds to garnish

 

Sauce

 

3 tablespoons oyster sauce

3 tablespoons soy sauce

2 tablespoons Chinese cooking wine optional

2 teaspoons sugar

2 teaspoons malt vinegar or white viniger

1 teaspoon dark soy sauce

1 teaspoon freshly ground black pepper

1 teaspoon cornflour

1 tablespoon water

 

Mix all sauce ingredients together in a bowl.

 

Heat up a fry pan add some oil, add the cabbage, onion and celery, stir fry for 2 minutes.

Add the beef and stir fry for a few minutes then add the garlic and jalapeno.

Stir for a couple minutes then add the udon noodles, stir for a minute or so to fry the noodles, makes them more chewy.

Now add the sauce, stir for a couple minutes and serve immediately with toasted sesame seeds sprinkled over top.

​