Ching-He Huang's Cantonese beef and black bean noodles recipe

• 225 g (7.9oz) ribeye beef, excess fat trimmed, sliced 1.5cm thick
• 1 tbsp dark soy sauce
• 1 tbsp cornflour
• 2 tbsp vegetable oil
• 2 cloves garlic, crushed and finely chopped
• 1 inch fresh root ginger, peeled and grated
• 1 medium red chilli, deseeded and finely chopped
• 2 medium green peppers, deseeded and sliced into strips
• 2 spring onions, trimmed and sliced 1cm thick at an angle
• 1 tbsp rice wine OR vegetable stock
• 120 g (4.2oz) black bean sauce
• 300 g (10.6oz) medium noodles
• 1 tbsp dark soy sauce

1. Prepare the vegetables.
2. Slice the beef into strips, season with the dark soy sauce, and dust with cornflour.
3. Heat a wok over high heat.
4. Add the sunflower oil and swirl around to coat the wok.
5. Add the garlic, ginger, and chilli and stir fry for a few seconds to release their aroma.
6. Add the beef and let it settle for about 10 seconds before turning and tossing the beef to brown the edges.
7. As the beef starts to brown, add the rice wine/vegetable stock.
8. Add the peppers and stir fry for 1 minute.
9. Add the black bean sauce and noodles, and toss together well until all the ingredients are lightly coated in the sauce.
10. Season with the tablespoon of dark soy sauce, and garnish with spring onions for a fresh bite.
11. Spoon and divide onto two plates, serve and eat immediately.

ribeye beef, soy sauce, cornflour, vegetable oil, garlic, root ginger, red chilli, green peppers, spring onions, rice wine, black bean sauce, noodles, soy sauce

Taken from www.lovefood.com/guide/recipes/29265/chinghe-huangs-cantonese-beef-and-black-bean-noodles-recipe (may not work)