Chinese beef with noodles

Ingredients

• 250 g beef flank steak, sliced thinly
• ½ tsp baking soda
• 1 tbsp soy sauce
• 2 tsp cornstarch
• 2 tbsp Shaoxing wine 
• 2 tbsp fermented black beans, rinsed
• 1½ tbsp oyster sauce
• 2 tsp sesame oil
• 1 tsp sugar
• 1 tsp minced ginger 
• 2 garlic cloves, minced
• 3 tbsp vegetable oil 
• 500 g fresh broad rice noodles 
• 2 tbsp chopped fresh coriander, for garnish

Instructions

In a mixing bowl, combine beef slices and baking soda, and stir to coat. Add soy sauce, 1 tsp cornstarch, and 2 tsp Shaoxing wine. Mix gently until coated. Set aside.

Drain the fermented black beans. Mash them using the back of a spoon.

In a separate bowl, mix together oyster sauce, sesame oil, sugar, remaining cornstarch, and remaining Shaoxing wine.

Heat 2 tsp (10 ml) of the vegetable oil in a wok over medium-high heat, and add ginger and garlic. Cook for 2 minutes. Add marinated beef. Cook for 3-4 minutes, or until slightly browned. Add mashed black beans, and cook for 2-3 minutes. Add sauce mixture to the beef and black bean mixture, and reduce heat to medium-low. 

Meanwhile, in a separate wok, heat remaining oil over medium-high heat. Add noodles, and cook for 3-4 minutes, or until the edges start to crisp up. Transfer beef and black bean mixture to noodles, and toss to coat. Cook for 1 minute, and remove from heat.

Serve garnished with coriander.