Monday, March 30, 2009
This is my simple version of Beef Noodle. The recipe is good for about 8 really hungry peoples! Ha Ha! Here, I have used some Chinese preserved vegetables for the beef mixture. Another name for the vegetable is "Mui Choy" or sometimes referred to as Hakka/Cantonese preserved vegetable. They are sold in most Asian grocers in small plastic packaging or if you're around chinatown, they are usually presented outside the stores in a big jar.
The preserved vegetables provide a good balance to the taste and texture of the beef mixture. And the stems of these vegetable also adds some crunchy texture to the noodle serving. Okay, do try this recipe, if you feel like having a bowl of dried Beef Noodle.
500 g Ground Beef
6 Tbsp Peanut Oil
5 Cloves Garlic, chopped
5 Shallots, sliced
120 g Preserved Vegetables, washed, soaked and drained
2 Tbsp Light Soy Sauce
6 - 8 Tbsp Dark Soy Sauce
4 Tbsp Sesame Paste
4 Stalks Scallion, chopped
Some Freshly Ground White Pepper
Sea Salt to taste
500 g Dried Rice Noodles, cooked and drained
Heat the peanut oil on medium heat and cook the shallots until they are golden in color.
Add the preserved vegetable and garlic and cook for about 2 minutes.
Turn the heat on high, mix in the ground beef and cook until the beef are no longer pink in color. Mix in the light and dark soy sauce and keep stirring until well combine. Season the beef mixture with some pepper and sea salt.
To serve, arrange some noodles in a bowl, add some beef mixture and top it with some chopped scallions. Serve immediately.