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Stir Fry Beef with Pappardelle

 

300g fresh pappardelle ( cook according to packet instructions, drain and rinse under cold water. Set aside. )

500g beef rump steak ( slice as thin as possible into bite size pieces )

 

Beef marinade

 

2 tablespoons Chinese cooking wine

2 teaspoons cornflour

1 teaspoon soy sauce

Black Pepper to taste

1/2 teaspoon baking soda

 

Add all ingredients to a bowl with the beef and allow to marinade for 30 minutes maximum. Doesn’t need long to marinade so prepare the rest of the Ingredients in the meantime.

You can skip the beef marinade process if you want a quicker meal it'll still be delicious.

 

Vegetable prep

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5 cloves garlic minced

1 small brown onion sliced

1/2 green or red capsicum sliced

2 handfuls fresh Spinach leaves

 

Sauce

 

1 beef oxo stock cube

2 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons cooking wine

2 tablespoons rice wine vinegar or white viniger

1/2 cup water

2 teaspoons cornflour

1 teaspoon sugar

1 teaspoon sesame oil

Add a Pinch of msg if you're after the authentic Chinese flavor or just leave it out

 

Mix all sauce ingredients together in a bowl.

Heat up a large fry pan to a high heat, add oil then brown the beef.

When the beef is almost cooked, add the onion, garlic and capsicum and stir fry for a few minutes.

Add the spinach and stir for a minute.

Add the cooked pasta and sauce. Stir well for a couple minutes or until the sauce thickens.

Serve immediately and sprinkle with toasted sesame seeds if you wish. Enjoy!

 

 

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