Beef Stir Fry Noodles Recipe & Shiraz

Szechuan beef stir-fry noodles & cucumber pickle

Serves: 4 people

Total cooking time: 1 hour 10 minutes

Ingredients

2 x flank steaks or sirloin, sliced into strips
1 x large handful of green beans, trimmed
2 x carrots, sliced into matchsticks
1 x handful of spring onions, sliced into matchsticks
½ cup white wine vinegar
1 x cucumber, peeled and sliced finely
1tsp caster sugar
1 pinch sea salt
Handful white sesame seeds
1 x bunch fresh Coriander
1 x large red chilli, finely sliced
1 x lime, sliced in quarters
Quick Hokkien noodles – 2 x individual packets
Canola oil, for frying

Steak Marinade

3 tbsp corn-starch
1tbsp light soy sauce
1 tbsp rice wine

Stir-Fry Sauce

1tbsp Shaoxing wine
2 tbsp sesame oil
1tsp caster sugar
1tsp Szechuan peppercorns, toasted and ground
1tbsp XO sauce
1tsb, ginger minced
3 x cloves garlic, minced
1 x lime of juice

Method

To make the beef marinade, mix in a bowl the cornstarch, soy, and rice wine, then add in the beef strips and marinate for 15mins.
To make the cucumber pickle, cover sliced cucumber with white wine vinegar and then top with water, mix in a seasoning of salt and caster sugar, and pop into the fridge until ready to serve with stir fry.
Then in a bowl, mix the Shaoxing wine, sesame oil, caster sugar, ground Szechuan pepper, XO sauce, ginger, garlic, and juice of 1 lime. Set aside.
Drizzle in some canola olive oil to a medium heated wok. Cook the beef strips until golden brown and just about cooked through, about 2 minutes on each side. Set aside.
Warm your quick Hokkien noodles by adding hot water to loosen them up, drain and set them aside ready to add into the stir-fry. Next, heat 1 tablespoon canola oil. Add the carrots and beans and cook for 2mins, then pour in sauce and coat, then add in your spring onions and steak strips. Finally, add in your Hokkien noodles and stir fry together with all ingredients for 2mins.
Remove the cucumber pickle from the fridge, drain the cucumbers and mix white or black sesame seeds through them in a bowl, set aside.
To serve, plate up into bowls and garnish with sliced red chilli and coriander, lime wedges and side of cucumber pickle.

Like cooking with music? Try our Spotify playlist curated especially for this dish: https://open.spotify.com/NepentheKitchenSessions/Shiraz

Why it works;

Shiraz is a fantastic go-to when pairing with warm red meat dishes, especially on a wintery night. This succulent Asian inspired beef stir-fry pairs deliciously with the richness and peppery spice of our cool climate Shiraz. This medium-bodied wine, with vibrant blackberry and pepper spice characters, compliments the Szechuan pepper sauce and provides a perfect balance for the fragrant ingredients in the dish. The cucumber pickle also adds a lovely layer of freshness to cut through the richness of the wine and the full-flavoured dish.