Beijing-Style Beef and Leek Noodle Stir-Fry
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Ingredients
- 400 g beef sirloin, thinly sliced
- 300 g medium egg noodles
- 2 leeks, sliced
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp cornflour
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 535 kcal
- Protein
- 31.7 g
- Carbohydrate
- 56.2 g
- of which sugars
- 3.7 g
- Fat
- 20 g
- of which saturates
- 6.2 g
- Fibre
- 4 g
- Salt
- 2.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the beef with the cornflour and leave to marinate for 10 minutes.
- 2
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain.
- 3
Heat the groundnut oil in a wok until smoking and stir-fry the beef for 2 minutes, until just browned, then lift out.
- 4
Add the leeks to the wok and stir-fry for 3 minutes, until just softened.
- 5
Return the beef to the wok with the noodles, dark soy sauce and light soy sauce.
- 6
Toss everything together for 2 minutes, until the beef is cooked through with no pink remaining and the noodles are hot.
- 7
Serve immediately.
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