When we’re on our way back home from a holiday, whether it’s been 2 nights or a week, I invariably say I want something wet when the subject of dinner pops up. Something soupy or something sauce-ie. Something noodlie.
No matter how fantastic the holiday was – whether we’ve been dining fine or fast, I always want something wet upon my return. It’s like the wonderfully comforting feeling of sleeping in your own bed again. It’s like a welcome home hug… for my taste buds.
This dish is similar to something I would order after a trip away – with the inevitable pain of holiday unpacking and washing to do, you didn’t think I’d say ‘cook’ would you?! It’s crammed full of flavour, slippery chewy noodles, tender, juicy beef and vegetables to help that holiday digestion.
The Cherubs are picky with the type of vegetables they eat, so I just put everything in separate bowls on the table and they just pick what they want and put it together themselves. It also means I don’t have to get the timing right with when to add the vegetables and beef together, so I won’t have a mix of over and under cooked food. Less stress, more happy. But most importantly of all – that gravy’s wet. Home Sweet Home!
Beef Noodles With Gravy
- 250g noodles of your choice
- 1 1/2 teaspoons sesame oil
- 350g rump steak, sliced thinly
- 1 tablespoon dark soy sauce
- 2 teaspoons Shaoxing rice wine or dry sherry
- 1/2 teaspoon sugar
- 1 garlic clove finely chopped
- 1 teaspoon cornflour
- 1 bunch bok choy (or green vegetable of your choice)
- 1/2 bag bean sprouts
- 3 tablespoons vegetable oil
- Fried shallots (you can get these from any Chinese grocery store or fry your own), coriander and lemon, to serve
- 1 tablespoon finely grated ginger
- 1 spring onion finely chopped
- 400ml chicken stock
- 3 tablespoons oyster sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons cornflour
1. Cook the noodles according to the packet instructions
2. Drain the noodles and mix in 1 teaspoon of the sesame oil, transfer to a bowl
3. Combine the beef, soy sauce, rice wine, sugar, garlic cornflour and the remaining sesame oil and mix. Marinate in the fridge for an hour.
4. Blanch the vegetables in a pot of boiling water for 30 seconds, drain well and transfer to a bowl.
5. Heat a wok or deep fry pan over high heat and add the oil (make sure the oil is very hot).
6. Drain the beef and stir-fry in 2 batches for 1 minute or until it changes colour. Remove the beef into a bowl.
7. For the gravy: In the same pan, stir-fry the ginger and spring onion until fragrant.
8. Add the rest of the sauce ingredients (except the corn flour) and bring to the boil.
9. Combine the cornflour with some water to make a paste, add to the sauce and simmer until thickened.
10. Add the beef back into the wok or pan and toss quickly to coat with the gravy. Transfer to a bowl.
Put the bowls of noodles, blanched vegetables, beef and gravy, fried onions, coriander and lemon at the table. Let everyone serve themselves with what they want. The usual process is to put the noodles at the bottom, then the vegetables, beef and sauce, fried shallots, coriander and a squeeze of lemon. Mix and enjoy!