Stir-Fried Beef Noodles with Black Bean Garlic Sauce

Stir-Fried Beef Noodles with Black Bean Garlic Sauce

This is an incredibly tasty, healthy and easy stir-fry that can be made in minutes - a delicious mid-week meal. 

Lee Kum Kee’s Black Bean Garlic Stir-Fry sauce makes this dish!

Serves 2

Prep time:  5-7 minutes

Cooking time:  5-7 minutes

Ingredients

250g lean beef steak, cut into thin strips

1 garlic clove, peeled & crushed

½ tbsp fresh root ginger, peeled and finely grated

1 tbsp Lee Kum Kee Premium Dark Soy Sauce

Toasted Sesame oil

Freshly ground salt & pepper

1 tbsp vegetable oil

½ red pepper, deseeded & cut into thin strips

3 spring onions, sliced

100g bean sprout & stir fry vegetable mix

150g medium egg noodles

Lee Kum Kee Black Bean Garlic Stir-fry Sauce

Method

1. Bring a pan of salted water to the boil for the noodles.

2. Place the thinly sliced steak into a bowl and toss with 1 tablespoon of soy sauce, a drizzle of sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add 1 tablespoon of vegetable oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned.

4. Now add the red pepper and spring onions and stir-fry for 2-3 minutes. Add the bean sprouts for the last 30 seconds.

5. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with the beef and vegetables.  Now add the Black Bean Garlic sauce and stir until warmed through.

6. Divide between bowls and serve, enjoy!

Why takeaway when you can fakeaway

We’re a time-strapped nation in need of quick and tasty meal ideas. Leading Chinese sauce company, Lee Kum Kee, has the answer in the form of a new collection of stir-fry sauces - so you can make a delicious dinner in a dash.

The stir-fry has long been a quick mid-week favourite and these little packets of joy can be paired perfectly with a variety of ingredients including: chicken, tofu, prawns and vegetables – giving you a tasty meal in minutes.

The stir-fry sauces include classic and regional Chinese flavour options like Black Bean Garlic and Kung Pao Chicken as well as flavoursome favourites Tomato & Garlic and Honey & Soy, providing an authentic taste of the East. The sauces provide inspiration in a packet - giving you a quicker, healthier and more wallet-friendly option than ordering a takeaway.

Not only is Lee Kum Kee the most used sauce brand in Hong Kong households but it also has over 130 years’ experience in sauce making. All Lee Kum Kee products are made to the highest quality, using only the best ingredients and with careful attention to detail at every stage of production. So we say kick back, reclaim your evenings and enjoy a Chinese dinner where there’s maximum flavour and minimum fuss. 

The stir-fry sauces are available from September in Tesco, Asda and Ocado RRP 85p.

                                      

For further information https://www.uk.lkk.com/ 

Spicy Prawn Noodles

Spicy Prawn Noodles

A delicious quick and easy mid-week meal with a kick!  

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

500g/1lb 2oz medium egg noodles

2 tbsp sesame oil, plus extra for tossing the noodles

2 red chillies, de-seeded and finely chopped

3cm piece of fresh ginger, peeled and finely chopped

3 large garlic cloves, chopped

1 red pepper, de-seeded and thinly sliced

1 bunch of spring onions, thinly sliced on an angle

400g/14oz raw prawns, shelled

2 large or 3 small pak choi, shredded

2 tbsp sweet chilli sauce

100ml/3½fl oz Chinese rice wine

2 tbsp soy sauce

1 lime, juice only

Preparation method

1.  In a large pan cook the noodles as per packet instructions, set aside and toss through a drizzle of oil to prevent them sticking.

2.  In a large frying pan or wok heat the sesame oil and then add the chillies, ginger and garlic and stir-fry for 30 seconds.  Now add the red pepper, spring onions and prawns.  Cook for 3-4 minutes or until the prawns turn pink.

3.  Now add the cooked noodles, pak choi, chilli sauce, rice wine, soy sauce and lime juice.  Stir-fry until the noodles are heated through and serve immediately, enjoy!

Chinese Chilli Bean Beef Stew

Chinese Chilli Bean Beef Stew

A delightful melt in the mouth beef stew with a kick, delicious! 

Serves 4

Prep time:  10 minutes

Cooking time: 2 hours

Ingredients

3 garlic cloves, crushed

2.5cm/1inch fresh root ginger, peeled and finely sliced

1 red chilli, deseeded and finely chopped

1 onion, sliced

2 medium carrots, peeled and cut into thick slices

1kg/2 ¼ lb braising beef

1 litre/ 1 ¾ pints vegetable stock

2 tbsp chilli bean paste

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp brown sugar

2 tbsp cornflour mixed with 2 tbsp water

To serve

2 spring onions, chopped

1 small handful of fresh coriander, chopped

Jasmine rice, cooked as per packet instructions

Method

1.  Place all the ingredients except the cornflour mixture into a large pan or wok and bring to the boil.

2.  Cover the pan and reduce to a simmer and cook for 2 hours.

3.  Add the cornflour mixture to the stew and mix through.

4.  Serve with jasmine rice and garnish with the spring onions and coriander.  Enjoy!

Chilli King Prawns with Jasmine Rice

Chilli King Prawns with Jasmine Rice

A simple dish, quick and easy to make but very, very delicious!!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

3 tbsp groundnut oil

3 large garlic cloves, crushed

1 tbsp root ginger, grated

3 medium red chillies, deseeded and finely chopped

200g/7oz raw king prawns, shelled and deveined

400ml/14fl oz hot vegetable stock

2 tbsp tomato ketchup

½ tbsp light soy sauce

½ tsp brown sugar

1 lime, juice only

1 tbsp cornflour mixed with 2 tbsp water

2 spring onions, chopped on the diagonal

1 large handful coriander, roughly chopped

To serve

Jasmine rice, cooked as per packet instructions

Wedge of lime

Method

1.   Heat the oil in a large frying pan or wok and then add the garlic, ginger and chillies and stir fry for about 30 seconds.  Add the prawns, stir fry for 30 seconds until they begin to go pink.

2.  Pour in the stock and bring to the boil.  Add the ketchup, soy sauce and sugar and mix well.

3.  Add the lime juice and cornflour mix and stir into the sauce.  Cook for 6-8 minutes until reduced and thickened.

4.  To serve, ladle the prawns onto two serving plates and scatter with the spring onions and coriander add the rice and a wedge of lime... enjoy!

The Best Singapore-Style Noodles

The BEST Singapore-style Noodles

Wow, these are the best Singapore Noodles I have ever tasted by far! If you want an absolutely delicious but quick and easy meal, this is the one for you! 

Serves 2

Prep time:  15 minutes

Cooking time: 10 minutes

Ingredients

2 tbsp groundnut oil

2 garlic cloves, peeled and grated

1 tbsp fresh ginger, grated

1 red chilli, de-seeded and finely chopped

5 fresh shitake mushrooms, sliced

2 tsp ground turmeric

100g/3 ½ oz smoked bacon, finely chopped

1 carrot, cut into strips

1 handful of beansproats

1 chicken breast, cooked and shredded

250g/9 oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drain

1 tsp crushed dried chillies

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

1 free-range egg, beaten

Splash of toasted sesame oil

2 spring onions, sliced diagonally

Method

1.       Heat your wok until it is smoking and then add the groundnut oil.  Add the garlic, ginger, fresh chilli, mushrooms and turmeric, stir fry for 10-20 seconds.

2.      Add the bacon and cook for 30 seconds and then add the carrots, beansproats and cooked chicken, stir-fry for 1 minute.

3.      Now add the noodles and toss in the wok for 1-2 minutes.

4.      Season the noodles with the dried chillies, soy sauce, oyster sauce and vinegar; stir well so the noodles are fully coated.

5.      Add the beaten egg and stir gently for 1 minute or until the egg is cooked through.  Add a splash of sesame oil, it is now ready to serve.  Pile onto a serving plate and add the spring onion to garnish. Enjoy!!

Chilli Chicken with Rice

Chilli Chicken with Rice

A very quick and easy meal to cook but most importantly it is very, very tasty!

Serves 2

Prep time:  10 minutes

Cooking time: 15 minutes

Ingredients

For the chilli sauce

4 garlic cloves, chopped

2.5cm/1in piece fresh root ginger, peeled, chopped

1 red chilli, de-seeded, chopped

½ red pepper, de-seeded, sliced into strips

2 tomatoes, sliced

5 tbsp water

2 tbsp tomato ketchup

1 tsp light brown sugar

For the chicken

1 tbsp groundnut oil

250g/9oz skinless chicken breast fillets, sliced

1 carrot, sliced into strips

½ red pepper, de-seeded, sliced into strips

2 tbsp light soy sauce

2 large spring onions, sliced lengthways

Jasmine rice to serve (cook as per packet instructions)

Method

1.       For the sauce, place all the ingredients into a food processor and blend until you have a smooth sauce and set aside.

2.      For the chicken, heat a wok and then add the oil.  Add the chicken and cook for 2-3 minutes until golden.  Now add the carrot and pepper and cook for 1-2 minutes then add the sauce and bring to the boil and cook for a further 2-3 minutes. 

3.      Add the soy sauce to season.  Serve with the rice and sprinkle with the spring onions, enjoy!

the BEST Five Spice Pork Spare Ribs

The BEST Five Spice Pork Spare Ribs

These have to be the BEST Spare Ribs I have tasted. They melt in your mouth...absolutely delicious!

Serves 4

Prep time: 30 minutes

Cooking time: 1 hour
Ingredients

For the spareribs

750g pork spareribs

600ml groundnut (peanut) oil

For the marinade

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp light soy sauce

1 tbsp Chinese black rice vinegar or cider vinegar

2 tsp sesame oil

1 tbsp corn flour

For the sauce

2 tbsp finely chopped garlic

2 tsp five-spice powder

3 tbsp finely chopped spring onions

3 tbsp Chinese rock sugar or granulated sugar

3 tbsp Shaoxing rice wine or dry sherry

150ml/5 fl oz chicken stock

1½ tbsp light soy sauce

2 tbsp dried grated orange peel

85ml/3fl oz Chinese black rice vinegar or cider vinegar

Method

1.      Mix the marinade ingredients together in a bowl and place the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.

2.      Heat the oil in a deep-fat fryer or large pan. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)

3.      Put the sauce ingredients into a clean wok or frying pan.

4.      Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.

5.      Skim off any surface fat, turn onto a warm serving plate and serve at once.

Cooks Tips

v  If necessary, add a little water to the sauce to prevent the spareribs from drying up.

 

Red Cooked Beef on a bed of Egg Noodles

Red-Cooked Beef on a Bed of Egg Noodles

A delicious and aromatic Chinese dish with very tender beef slices...

Serves 4

Prep time: less than 30 minutes

Cooking time: 1 hour
Ingredients

1 tbsp vegetable oil

6 spring onions, sliced

4 garlic cloves, thinly sliced

thumb-sized piece fresh ginger, cut into matchsticks

1 tsp roasted Sichuan peppercorns

6 star anise

6 cloves

1 cinnamon stick

200ml beef stock

75ml brandy

50ml dark soy sauce

2 tsp sugar

pinch salt

500g piece of topside beef

1 red pepper, sliced

1 yellow pepper, sliced

To serve

1 packet ready-made egg noodles, cooked according to packet instructions

fresh beansprouts

sesame oil, to drizzle

handful peanuts, toasted

Method

1.      Heat the oil in a large, deep frying pan over a medium heat. Add the spring onions, garlic, ginger, Sichuan peppercorns, star anise, cloves and cinnamon stick and fry for 2-3 minutes, until the spring onions have softened.

2.      Add the stock, brandy, soy sauce, sugar and salt. Bring to the boil, then turn down the heat and simmer for five minutes.

3.      Reduce the heat, so the mixture is barely simmering, then place the beef into the sauce. Poach the beef, turning occasionally, for 45 minutes to one hour, or until completely cooked through.

4.      Add the red and yellow peppers one minute before the end of cooking and allow to soften for a minute. Remove the beef from the pan and allow to rest for 4-5 minutes covered in foil, then carve into thin slices.

5.      To serve, place the egg noodles, bean sprouts, sesame oil and peanuts into a large bowl and mix together well. Divide the noodle mixture and place onto four plates. Place a few slices of beef onto each pile of noodles and drizzle over the sauce

Cooks Tips

v  Add a little water to the sauce if it has gone to thick.