Beef and black bean noodles


Beef and black bean noodles

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 375g rice stick noodles
  • 2 tablespoons Lee Kum Kee Black Bean & Garlic Sauce
  • 1 tablespoon finely grated fresh ginger
  • 1/4 teaspoon Chinese five spice
  • 2 tablespoons mirin or rice wine vinegar
  • 450g lean beef round centre steaks
  • 1 teaspoon sesame oil
  • 3 green shallots, ends trimmed, thinly sliced diagonally
  • 80g baby rocket leaves
  • 50g snow pea sprouts


  • 1
    Place the noodles in a large heatproof bowl. Cover with plenty of boiling water. Set aside for 5 minutes or until noodles are tender. Drain well and place in a bowl.
  • 2
    Meanwhile, combine the black bean & garlic sauce, ginger, five spice and 2 teaspoons of the mirin in a medium glass or ceramic bowl. Add the steaks and turn to coat. Preheat a non-stick chargrill pan or barbecue flat plate on high. Cook the beef for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • 3
    Combine the sesame oil and remaining mirin in a jug. Pour over the noodles. Add the shallots, rocket and snow pea sprouts and gently toss until just combined.
  • 4
    Thinly slice the beef, add to the noodle mixture with any pan juices and toss until well combined. Divide among serving bowls to serve.



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