Serves: 1
Beef Fried Noodles
Prep Time
1:30 h
Cooking Time
15 min.
Method
Direct
Prep Time
1:30 h
Cooking Time
15 min.
Method
Direct
Ingredients
- 800g beef (such as rump or sirloin)
- 400g noodles
- 4 tbsp soy sauce
- 2 shallots
- Spring onions, 1 bunch of
- 4 carrots
- 2 peppers
- Sesame oil or other oil
- Marinade
- 50g fresh ginger
- 50g garlic
- 50g red chilli (about 1)
- 3 tbsp syrup
- 200ml sesame oil
- 3 tbsp soy sauce
- Accompaniments
- Soy sauce
- Fresh coriander
- Bean sprouts
- Pea shoots
- Limes
- Equipment: Cast-Iron Wok
Instructions
- 01 Cut the meat to paper-thin slices. Turn the slices in soy sauce and let them stand while you prepare the other ingredients.
- 02 Let the noodles soak in a bowl of water for one hour.
- 03 Peel the shallots and carrots and rinse the spring onions, peppers and bean sprouts.
- 04 Thinly slice all the vegetables – keeping them separate and set aside.
- 05 Peel the ginger and garlic, rinse and coarsely chop the chilli.
- 06 Pour it all into a blender with the other marinade ingredients.
- 07 Blend to make a uniform chilli paste.
- 01 Get the barbecue ready for in-direct heat, approx. 200 °C.
- 02 Place a wok on the grill, add oil and heat for 4-5 minutes.
- 03 The vegetables must all be fried separately as they have different cooking times. Start with those needing the longest time – in this case the carrots. Give them 4-5 minutes. Remove them from the wok and continue with the other vegetables.
- 04 Fry the meat strips until medium rare and then the noodles for 3-4 minutes at high heat.
- 05 Add the marinade and pour in the vegetables.
- 06 Add soy sauce, freshly chopped coriander, bean sprouts and pea shoots to taste.
- 07 Cut the limes in half and serve with the fried noodles.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 800g beef (such as rump or sirloin)
- 400g noodles
- 4 tbsp soy sauce
- 2 shallots
- Spring onions, 1 bunch of
- 4 carrots
- 2 peppers
- Sesame oil or other oil
- Marinade
- 50g fresh ginger
- 50g garlic
- 50g red chilli (about 1)
- 3 tbsp syrup
- 200ml sesame oil
- 3 tbsp soy sauce
- Accompaniments
- Soy sauce
- Fresh coriander
- Bean sprouts
- Pea shoots
- Limes
- Equipment: Cast-Iron Wok
Instructions
- 01 Cut the meat to paper-thin slices. Turn the slices in soy sauce and let them stand while you prepare the other ingredients.
- 02 Let the noodles soak in a bowl of water for one hour.
- 03 Peel the shallots and carrots and rinse the spring onions, peppers and bean sprouts.
- 04 Thinly slice all the vegetables – keeping them separate and set aside.
- 05 Peel the ginger and garlic, rinse and coarsely chop the chilli.
- 06 Pour it all into a blender with the other marinade ingredients.
- 07 Blend to make a uniform chilli paste.
- 01 Get the barbecue ready for in-direct heat, approx. 200 °C.
- 02 Place a wok on the grill, add oil and heat for 4-5 minutes.
- 03 The vegetables must all be fried separately as they have different cooking times. Start with those needing the longest time – in this case the carrots. Give them 4-5 minutes. Remove them from the wok and continue with the other vegetables.
- 04 Fry the meat strips until medium rare and then the noodles for 3-4 minutes at high heat.
- 05 Add the marinade and pour in the vegetables.
- 06 Add soy sauce, freshly chopped coriander, bean sprouts and pea shoots to taste.
- 07 Cut the limes in half and serve with the fried noodles.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
