Beef, Black Beans and Rice Noodles with Oyster Sauce

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

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