500g minced beef
2 Tbs oil
6 tsp minced garlic (about 6 cloves)
3 tsp minced ginger
10 dried red chillis, finely chopped
6 spring onions, white and green parts chopped
3 Tbs Chinese rice wine
1 tsp salt, or salt to taste
3/4 cup chicken stock
6 Tbs soy sauce
1/2 Tbs sesame seeds
3 Tbs balsamic vinegar
1 Tbs sesame oil
1 Tbs sugar
2 tsp Szechuan seasoning
choice of noodles, enough for four servings
3 handfuls dry-roasted peanuts, finely chopped
fried shallots, to serve
- Prepare noodles as per packet directions. Transfer the noodles to a serving dish.
- Prepare the sauce: In a medium bowl, whisk together the chicken stock, soy sauce, vinegar, sesame oil, sugar, and Szechuan seasoning. Set aside.
- Heat a large wok over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, red chillis, spring onions and cook until fragrant, about 30 seconds. Add the meat and stir-fry until the meat is a little crispy on the outside and no longer pink. Add rice wine to deglaze the pan, then add the sauce mixture. Stirfry until thickened, season with salt to taste.
- Spoon the cooked meat mixture over the noodles, sprinkle the fried shallots and chopped peanuts on top, and serve.