Food

CHINESE BEEF WITH PEPPERS & RICE NOODLES

Date: 23 Aug 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes Comments

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Celiacs can still enjoy most Chinese Food.  Thankfully in Chinese cuisine,  cornstarch is normally used to thicken sauces, so we can easily make most dishes.  However, we have had to give up on Ramen Noodles unfortunately, but Rice Noodles are still as lovely! Please ensure that the soy sauce you are using is Gluten Free.

Ingredients

 (serves 4)

  • 350g Beef Fillet, sliced thinly
  • 1/2 cup Gluten Free Soy Sauce
  • 3 Tbsp Chinese Rice Wine or Sherry
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Cornflour
  • 1 Tbsp fresh minced Ginger
  • 2 cloves Garlic, Crushed
  • 1 tsp Chilli paste or sambal oelek
  • 1/2 tsp baking soda
  • 2 Tbsp Peanut or Vegetable Oil
  • 1 onion quartered and separated
  • 1 Red Pepper, sliced lengthwise
  • 1 Yellow Pepper, sliced lengthwise
  • 1/2 cup gluten free Vegetable Stock
  • Salt & Pepper
  • Chilli Flakes (optional)
  • 250g rice noodles

Method

Combine the following, the gluten free soy sauce, Chinese Rice Wine or sherry, brown sugar, cornstarch, ginger, garlic, baking soda and chili paste in a zip lock bag.  Put the sliced beef in the bag and toss to completely cover.  Leave to marinade for at least half an hour.

Heat a tablespoon of oil in a wok.  When oil becomes hot, throw in the onions and cook till they start browning at the edges.  Remove from the wok and set aside.  Heat the wok again and add the sliced red and yellow pepper, stir frying till these too start browning at the edges.  Remove and set aside.

Drain the meat but reserve the marinade.

Prepare the noodles according to the instructions.  In this case, I had to leave them to soak for 10 minutes in boiling water.

Again heat the wok, adding a little more oil and once it is very hot, add the meat strips.  Leave to cook, without stirring for about 40 seconds, then start to stir fry the meat strips.  Cook until the meat starts browning.

Drain the noodles.

Reduce the heat and add the onions and peppers to the meat in the wok.  Pour in the remaining marinade and the vegetable stock.  It will start to thicken slightly. Add half of the noodles and combine with the sauce, meat and vegetables. Add the other half and toss and combine well, until the noodles are covered with the sauce. Lower heat and cook for a minute, whilst stirring the noodles.

Serve garnished with fresh coriander.

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