2 servings

Soda solution

600g beef steak
(flank, rump or roast beef)
600g water
6g baking soda

Marinade

1 tbsp soy sauce
1 tbsp miso paste
1 tsp starch
1 tbsp water
1 tbsp Chinese cooking wine
2g baking soda
1 tbsp neutral oil Pepper

Sauce

30g cooking wine
60g soy sauce
50g oyster sauce
60g sesame oil
10g starch
120g beef stock (also works instant: add 1-2 tsp instant to water)

Vegetables

60g carrot
3 spring onions
1/4 red bell pepper
1 onion
2 baby pakchoi

4 tbsp sesame oil
sesame seeds as topping

300g Chow Mein Noodles (Chinese egg noodles)

Cut the meat into bite-sized morsels and soak in the baking soda solution for 30 minutes.

Mix all ingredients for marinade. Rinse meat thoroughly in a colander, pat dry and add to marinade. Let it rest covered.

Mix all the ingredients for the sauce.

Cut the vegetables: carrots into very fine strips (julienne), peppers into strips, onion cut in half into 1/2cm thick slices. Chop the garlic and ginger. Cut the spring onions into halves and then into pieces about 5cm long. Chop some of the greens for decoration.

Heat the sesame oil in a large wok. Fry the meat over high heat. Take it out when it is just cooked.

Reduce the heat and stir-fry the vegetables in the sesame oil.

Cook the noodles according to package directions.

Mix the vegetables with the noodles and meat until the sauce thickens. Add a little more sesame oil and serve with the remaining scallions and toasted sesame seeds if you like.

Tip

It's great to take along and warm up in the microwave on the job and enjoy. Of course, fresh is always better.