Beef Stir Fry w/ Hokkien Noodles

One thing I love about stir fry recipes is the simplicity and quickness of cooking them. The richness of the flavor and great smell from the kitchen while cooking are enough to make someone drool.

A friend of ours gave us a big chunk of beef round so I told my hubby that maybe I should make some stir fry for dinner.  Usually an asian stir fry would ask for hoisin sauce but gee I didn't realize that I've ran out of it so I had to whip up some other ingredients to cook it. 

I really didn't use any measurement  in this stir fry recipe so I had to remember at least how much I put in...goodness!  Well anyway, just use the rule of tasting to suit your preference.

Ingredients
1/2 k beef round (cut into paper thin size)
4 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp rice wine vinegar
1 tsp sugar
1/2 tsp ginger powder
salt and pepper to taste
300 g Hokkien noodles
6 pcs bok choi (or pechay)
1 green or red capcicum (strips)
1 tbsp garlic, minced
1 medium onions (wedges)
peanut oil

Procedure
Mix soy sauce, oyster sauce, sesame oil, rice wine vinegar, sugar, ginger, a bit of salt and pepper in a small bowl.  Set aside.
Heat up the peanut oil in a wok.  Sautee onions and garlic.
Add in the beef and stir.  Cook for  at least 2 minutes.
Put in the bok choi and capcicum. Stir for another 2 minutes.
Pour in the mixed sauce.  Stir.
Add in the noodles.  Stir for 2 minutes and then remove from wok.
Serve hot.

***Soak the noodles in a warm water while stir frying all the other ingredients.


A comment or two will be appreciated...