Ingredients
- 200 g (7 oz) lean rump (round) steak, thinly sliced across the grain
- 2 teaspoons cornflour (cornstarch)
- 1 teaspoon Chinese five–spice
- 1 carrot, cut into matchsticks
- 1 small leek, white part only, cut into matchsticks
- 6 spring onions (scallions), sliced diagonally
- ½ red capsicum (bell pepper), seeded and sliced
- 1½ tablespoons salt–reduced soy sauce, plus extra, to serve
- 1½ tablespoons shaoxing rice wine
- 100 g (3½ oz) rice vermicelli
- 1½ tablespoons vegetable oil
- 1 clove garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 1 long red chilli, seeded and finely chopped
Preparation
- Put the steak in a bowl with the cornflour and Chinese five–spice.
- Toss to coat the steak.
- Put the carrot, leek, spring onion and capsicum in a large bowl and toss to combine.
- Combine the soy sauce, rice wine and 1½ tablespoons of water in a small bowl.
- Soak the noodles according to the packet instructions.
- Drain well and set aside.
- Heat 1 tablespoon of the vegetable oil in a wok or large non–stick frying pan over high heat.
- Add the steak and stir–fry for 2–3 minutes, or until cooked through.
- Remove to a plate.
- Add the remaining oil, then add the garlic, ginger and chilli and stir–fry for 30 seconds.
- Add the combined carrot, leek, spring onions and capsicum and stir–fry for a further 1 minute, or until just tender.
- Add the soy sauce mixture to the wok, and as soon as the sauce is bubbling, add the noodles and steak and toss to combine and heat through.
- Divide between serving bowls and serve immediately, with a few drops of soy sauce over the top, to taste.