serves
4
prep
30 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
15
minutes
difficulty
Easy
level
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The Long or the Short of It: Noodles or Rice
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 600 g beef tri-tip rump, sliced
- Oil, for drizzling
- Salt
- 10 g bicarb soda
- 75 ml sesame oil
- 6 garlic cloves, finely chopped
- 1 small bunch coriander, leaves picked, roots finely sliced
- 50 g crushed ginger
- 15 g ground black pepper
- 75 ml Shaoxing wine
- 75 ml chicken stock
- 75 ml oyster sauce
- 2 tsp fish sauce
- 1 tbsp brown rice vinegar
- 20 g raw sugar
- 1 tbsp arrowroot or kuzu
For the steamer
- 100 g snow peas, trimmed
- 100 g gai lan
- 1 kg fresh rice noodles (wide, flat)
Marinating time: 10 minutes
Instructions
- In a large mixing bowl, combine the beef, a drizzle of oil, a generous pinch of salt and the bicarb soda. Mix well to combine and refrigerate until needed.
- Prepare a bamboo steamer set over a large frying pan or wok of simmering water. Fill the steamer with the rice noodles and vegetables, then steam for 5 minutes. Cover and keep warm.
- In a large frying pan or wok, sear the sliced beef in batches until cooked through. Transfer the cooked beef to a clean medium bowl. Return the pan to the heat with the sesame oil and stir-fry the garlic, coriander (reserve some sprigs to serve!), ginger and the black pepper. Add the Shaoxing wine to the pan and cook for 2 minutes, followed by the chicken stock, oyster sauce, fish sauce, brown rice vinegar and sugar. Taste the sauce and adjust the seasoning to your liking.
- Pour off any resting juices from the beef into a small bowl and combine with the arrowroot flour to form a slurry. Return the beef to the pan with the slurry and toss to combine.
- Divide the rice noodles and vegetables between plates and top with the black pepper beef. Sprinkle with coriander leaves and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Long or the Short of It: Noodles or Rice
