This is a classic stir-fry noodle dish you can customise to suit yourself: replace the beef with chicken or prawns; change up the noodles with hokkien or thin egg noodles. If you like it spicy, add some chilli sauce after plating, or put a teaspoon of chilli flakes in with the garlic. You are in the driver's seat.
¼ cup peanut oil
1 tsp finely chopped ginger
½ tsp finely chopped garlic
200g beef fillet, finely sliced
1 tbsp fermented black beans (available at Asian grocers)
6 oyster mushrooms
4 fresh shiitake mushrooms, stalks removed
2 tbsp shao hsing wine
2 tbsp palm sugar
2 tbsp light soy sauce
4 tbsp oyster sauce
¼ cup chicken stock
300g fresh rice noodle sheets, cut into 2cm wide strips
½ cup Chinese broccoli leaves (gai lan)
2 spring onions, cut into 3cm lengths
¼ tsp sesame oil
¼ cup sweet Thai basil leaves
pinch ground white pepper
1. 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 one minute, then add the black beans, oyster and shiitake mushrooms, shao hsing, palm sugar, soy and oyster sauces and the chicken stock. Stir-fry for one minute, then add the rice noodles, broccoli leaves and shallot and cook for a further minute.
2. Finally, add the sesame oil and remove from the heat.
3. To serve, spoon onto the centre of a large bowl or platter, then sprinkle over the basil leaves and pepper.
Find more of Neil Perry's recipes in the Good Food Favourite Recipes cookbook.