Stir-fried fillet of beef with noodle pancake

Name: Stir-fried fillet of beef with noodle pancake
Cuisine: Italy
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 3 tablespoons peanut (saté) paste; 300 g/11 oz broccoli stalks, peeled and cut into 5 cm/2 inch batons; 250 g/9 oz fillet steak, trimmed and cut into thin strips; 500 g/1 lb 2 oz egg noodle pancake; 4 tablespoons water; vegetable oil, for frying; 3 fat garlic cloves, peeled and minced; 3 tablespoons peanut (saté) paste; ¼ teaspoon baking powder; 2 teaspoons cornflour; 1 tablespoon dark soy sauce; 2 tablespoons vegetable oil; 1 teaspoon caster sugar; 2 tablespoons light soy sauce; 675 ml/1 pint 3 fl oz beef stock; ¼ teaspoon white pepper

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Finally, in case you think I have forgotten, to end this noodle section, I offer you a deliciously light vegetable fried-noodle pancake!

Ingredients

500 g/1 lb 2 oz egg noodle pancake
2

Europe
Asia
Italy
China
Pasta

Method

Make the noodle pancake and put to one side.
Mix all the ingredients for the marinade in a bowl, then add the beef, stir well to coat the meat and leave in the fridge for 1 hour.
Heat a wok, add a little oil and lightly fry the beef until it changes colour but is not quite cooked. Remove from the wok and put to one side.
Heat a little more o