Shanghai noodles with sliced beef and garlic chives

Name: Shanghai noodles with sliced beef and garlic chives
Cook time: 30 min
Cuisine: Chinese
Ingredients: 150g rump steak, topside or porterhouse, thinly sliced against the grain; 250g thick, fresh Shanghai wheat noodles; 1½ tbsp peanut oil1 tbsp oyster sauce; 2 tsp dark soy sauce; 1 tsp white sugar; 1 lime-green pepper or 1 sweet red pepper, seeded and sliced into; 5mm-wide strips; 60g garlic chives, cut into 5mm lengths; Marinade; 1 clove garlic, finely chopped; 2 tsp oyster sauce; 2 tsp light soy sauce; 1 tsp white sugar; 2 tsp cornflour; A few drops sesame oil; EXTRA EQUIPMENT; Wok; Wok sang*

Stephanie Alexander

October 18, 2011

Shanghai noodles with sliced beef and garlic chives

From McCuaig, Shelley
[mailtoshelley.mccuaig@au.penguingroup.com]
Sent Friday, 4
September 2009 319 PM
To Jane Willson
Subject RE Epicure
extract

Image
1

From McCuaig, Shelley
Sent Friday, 4 September 2009 318
PM
To Jane
Willson
Subject Epicure
extract

Hi Jane

I’ve resized the images so they
should be ok to email through – will still need to do so in a few emails though.

Could you please use the following
credit line at the end of the recipes

Stephanie Alexander’s Kitchen Garden Companion will be published
by Lantern on 28 September 2009

I also wantedto ask if possible
that you tag the recipes with details of ‘The Age Dymocks Literary Lunch’ that
Stephanie will be doing on the 1st October?

All
best

Shelley

Shelley
McCuaig

Publicist

Penguin Group
Australia — Shanghai noodles with sliced beef and garlic chives From McCuaig, Shelley [mailtoshelley.mccuaig@au.penguingroup.com] Sent Friday, 4 September 2009 319 PM To Jane Willson Subject RE Epicure extract Image 1 From McCuaig, Shelley Sent Friday, 4 September 2009 318 PM To Jane Willson Subject Epicure extract Hi Jane I’ve resized the images so they should be ok to email through – will still need to do so in a few emails though. Could you please use the following credit line at the end of the recipes Stephanie Alexander’s Kitchen Garden Companion will be published by Lantern on 28 September 2009 I also wantedto ask if possible that you tag the recipes with details of ‘The Age Dymocks Literary Lunch’ that Stephanie will be doing on the 1st October? All best Shelley Shelley McCuaig Publicist Penguin Group AustraliaSupplied

Time:< 30 mins

A book by Australia's iconic cookbook author celebrates the joy of growing your own produce then turning it into a special meal, writes Stephanie Alexander's Kitchen Garden Companion, published by Lantern on September 28 2009. $125.

Ingredients

150g rump steak, topside or porterhouse, thinly sliced against the grain
250g thick, fresh Shanghai wheat noodles
1½ tbsp peanut oil1 tbsp oyster sauce
2 tsp dark soy sauce
1 tsp white sugar
1 lime-green pepper or 1 sweet red pepper, seeded and sliced into
5mm-wide strips
60g garlic chives, cut into 5mm lengths
Marinade
1 clove garlic, finely chopped
2 tsp oyster sauce
2 tsp light soy sauce
1 tsp white sugar
2 tsp cornflour
A few drops sesame oil
EXTRA EQUIPMENT
Wok
Wok sang*

Method

To make the marinade, mix all ingredients in a bowl. Add beef, cover and refrigerate for an hour.
Bring a saucepan of water to the boil. Drop in noodles, then stir to ensure they are not clumping together. Simmer for three minutes and drain in a colander in the sink, then run under cold water.
Shake to drain, then add a few drops of the peanut oil and mix through. Set aside.
Mix together oyster sauce, dark soy sauce and sugar and set aside.
Heat a wok over high heat, then splash in remaining oil. Stir-fry sliced pepper for one minute.
Add beef and marinade and stir-fry for one minute. Add noodles and garlic chives and stir-fry for about two minutes or until noodles are aglossy brown and everything is hot.
Tip in oyster sauce mixture and stir to mix.Serves two* A spade-like utensil with a long handle used for stir-frying.

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