Helen RandellFive-spice beef stirfry
August 30th 2010 10:54
I have talked before about my love for Chinese five-spice and this recipe is a great one to highlight the delicate taste of the flavours. This is a variation on a recipe from the August edition of Australian GoodFood and highly recommended.
Five-spice beef stirfry
1 tbsp oyster sauce
2 tsp soy sauce
1 tsp grated ginger
1 tbsp sweet sherry
1/2 tsp Chinese five spice
100g beef strips
1 tbsp peanut oil
1 small red onion, thinly sliced
100g snow peas
1 carrot julienned
5 mushrooms, sliced
100g fine rice noodles
1. Mix sauces, ginger, sherry and five spice in a bowl. Add beef and cover and marinate for 15 minutes.
2. Cook noodles according to packed direction, the drain.
3. Heat oil in a wok and stirfry beef for 2 minutes. Add other vegetables and stir fry a further 2-3 minutes until lightly cooked.
4. Add noodles and stir to coat. Serves 2
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