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Beef longevity noodles

  • 0:35 Prep
  • 0:20 Cook
  • 6 Servings


  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons cornflour
  • 1 teaspoon Chinese five-spice
  • 2 teaspoons sesame oil
  • 1/4 cup Lee Kum Kee Panda Brand Oyster Sauce
  • 2 garlic cloves, crushed
  • 500g beef rump steak, trimmed, thinly sliced
  • 450g packet fresh thin hokkien noodles
  • 2 tablespoons peanut oil
  • 8 green onions, cut into 3cm-long pieces
  • 3cm piece fresh ginger, sliced into thin matchsticks
  • 1 bunch gai laan, trimmed, stems and leaves separated, chopped
  • 1/3 cup premium soy sauce
  • 1 cup bean sprouts, trimmed
  • 1/4 cup fresh coriander sprigs


  • 1
    Combine bicarbonate of soda, cornflour, five spice, sesame oil, oyster sauce and garlic in a glass or ceramic bowl. Add beef. Toss to coat. Stand for 15 minutes to allow flavours to develop.
  • 2
    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until heated through. Using tongs or chopsticks, gently separate noodles. Drain.
  • 3
    Heat a wok over high heat. Add 1 tablespoon peanut oil. Swirl to coat. Add 1/2 the beef. Stir-fry beef for 3 minutes or until browned. Transfer to a heatproof bowl. Cover to keep warm. Repeat with remaining oil and beef.
  • 4
    Add green onion and ginger to wok. Stir-fry for 1 minute or until fragrant. Add gai laan stems, soy sauce and 2 tablespoons water. Stir-fry for 2 minutes or until gai laan stems are bright green and just tender.
  • 5
    Return beef to wok. Add gai laan leaves, noodles and beansprouts. Stir-fry for 2 minutes or until heated through. Serve noodles topped with coriander springs.

Source: taste.com.au


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