Beef, Black Beans and Rice Noodles with Oyster Sauce

Name: Beef, Black Beans and Rice Noodles with Oyster Sauce
Cuisine: Australian
Ingredients: 1 teaspoon finely chopped ginger; ½ teaspoon finely chopped garlic; 200 g beef fillet, finely sliced; 1 tablespoon fermented black beans; 6 oyster mushrooms; 4 fresh shiitake mushrooms, stalks removed; 2 tablespoons shao xing; 2 tablespoons palm sugar; 2 tablespoons light soy sauce; ½ cup peanut oil; pinch of ground white pepper; ¼ cup sweet Thai basil leaves; 2 shallots, cut into 3-cm lengths; ¼ teaspoon sesame oil; ½ cup Chinese broccoli leaves; 300 g fresh rice noodle sheets, cut into 2-cm strips; ¼ cup fresh chicken stock; 4 tablespoons oyster sauce

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This is wockpool noodle bar’s most popular dish. The silky noodles go well with the tender beef, crunchy vegetables and salty sweet sauce. I love a little chilli sauce with this.

Ingredients

½ cup peanut oil
1 teaspoon finely chopped ginger
½ teaspoon

Ocenia
Australia
Starter
Main course
Noodles

Method

Heat the oil in a wok until just smoking. Add the ginger and garlic and fry until fragrant. Add the beef slices and stir-fry for 1 minute, then add the black beans, oyster and shiitake mushrooms, shao xing, palm sugar, soy and oyster sauces and the chicken stock. Stir-fry for 1 minute, then add the rice noodles, broccoli leaves and shallots and cook for a further minute. Finally, add the sesame