crispy ginger beef noodles
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Tom’s ginger beef stir fry has the perfect balance of spicy, crispy, crunchy, chewy and fresh. I usually tweak when I follow recipes but with this one I never change a thing. It’s genius.
Crispy ginger beef stir fry with noodles – that’s a sentence in which every word sounds awesome, even ‘with’. It’s Tom Kerridge’s recipe from The Times on Saturday and it immediately caught my eye because see above; to the extent that I actually cut the page out of the paper and saved it, like an old-fashioned recipe nerd.
I made it several times since and – however much I usually try to tweak the original – never changed a thing; it’s simply genius. The beef is REALLY crispy, unlike numerous Oriental recipes where the meat might have been crispy at one point during the cooking process but then got dunked in – albeit delicious – sauce and the crispiness went away. It’s cooked separately here and then sat atop the noodle stir fry, gloriously and triumphantly.
The stir fry is just right: greenery goes well with beef and edamame are the beans I’ve now started to use more often in stir fries because of the divine crunch they add. And the pickled radishes, which you might be tempted to skip but by no means should, are just the perfect topping of freshness and yet more crunch.
It is Tom’s take on the traditional takeaway-style ginger beef but so much better. Do they ever give you pickled radish for garnish at your local Lots of Rice? And all the MSG in the world won’t improve the flavour any more.
I have made it without noodles too during my carb-shy phase. If you do that, the veg need to be bulked up a bit by adding perhaps a green pepper thinly sliced, or a couple of matchsticked carrots for the colour contrast. Those will need to be added at point 6 below, before adding spring onions and pak choi stems. Of course you can also make this version and serve it with plain rice if that’s your preference.
crispy ginger beef noodlesServings: 4Time: 40 minutes
- For the crispy beef:
- 400g (a pound) flank or skirt beef, sliced into strips against the grain
- ½ tsp Sichuan peppers, crushed
- 2 tbsp. light soy sauce
- 6 tbsp. cornflour
- For the pickled radishes:
- 8-10 radishes, sliced thinly
- 2 tsp caster sugar
- 4 tbsp. rice wine vinegar
- For the stir fry:
- 5cm piece of ginger, peeled and julienned
- 2 garlic cloves, peeled and sliced thinly
- 4 spring onions, chopped, 2 long green chillies, sliced thinly
- ½ tsp Sichuan peppers, crushed
- 400g Pak Choi, stems and leaves separately chopped
- 600g straight-to-wok rice noodles
- 4 tbsp. Shaoxing wine
- 2 tbsp. dark soy sauce
- 1 tbsp. light soy sauce
- 1 tbsp. sesame oil
- 3 tbsp. water
- 80g frozen shelled edamame beans, thawed
- 100g beansprouts
- For garnish:
- black sesame seeds
1. Toss the beef with the Sichuan peppers and the soy sauce and leave it to marinate for at least 10 minutes.
2. Mix the radishes with the sugar and rice vinegar in a bowl and set aside.
3. Add the cornflour to the beef and stir well to coat.
4. Heat 1 tbsp. of oil in the wok until smoking, brown the beef in two batches until crisp, transfer it to a plate and keep it warm.
5. Add the remaining oil to the wok and add the ginger and garlic, stir fry for 1 minute.
6. Add the spring onions, chillies, Sichuan peppers and pak choi stems then stir fry for 2 minutes.
7. Add the noodles to the wok and pour in the rice wine, soy sauces, sesame oil and 3 tbsp. water. Stir fry for 3 minutes. Add the pak choi leaves, edamame beans and beansprouts. Stir fry for another minute.
8. Spoon portions of the noodles into warmed bowls, top with the crispy beef and radishes; sprinkle with black sesame. Serve immediately.