1973. Beef Canton Noodles

The hanker for something Asian is real, and these canton beef noodles made right at home fit the bill with ingredients you control and no mystery additives. A colorful combo of vegetables is mixed in with the canton noodles and seared steak. A frozen bag of Asian vegetables is just perfect for the job.

Ingredients:

500g lean beef steak

2 Tbsp white vinegar

1 Tbsp cornflour

1 tsp bicarbonate

salt and pepper

500g frozen mixed Asian vegetables

4 cloves garlic, grated

1 tsp powdered ginger

400g dried canton noodles

For the sauce:

1/2 cup soy sauce

1/2 cup oyster sauce

1/2 cup water

3 Tbsp cornflour

2 Tbsp white vinegar

2 Tbsp sugar

Method:

Thinly slice the steak, then marinate for 30 minutes in the vinegar, cornflour, bicarbonate, salt, and pepper. Then sear in batches until colored. Do not overcrowd the pan. Set aside.

In a pot, boil the canton noodles until just softened. Strain, rinse under the tap, and set aside.

In the same pot, add some oil and saute the grated garlic until fragrant. Add the bag of frozen Asian vegetables, and saute until defrosted. Add in the noodles and the seared meat. In a bowl, whisk togetehr all the sauce ingredients until combined then pour over the pot. Continue to cook until the sauce is thick and glossy, coating everything. Serve hot.

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