500g of jajangmyeon noodles
1 cup sirloin beef, cut into ½ inch cubes
2 cloves garlic, grated
½ knob ginger, grated
¼ cup black bean sauce
1 tbsp oyster sauce
1 tbsp light soy
½ tbsp sesame oil
Salt & pepper
2 tbsp extra virgin olive oil
3 cloves garlic, sliced
1 knob ginger, peeled and sliced
½ onion, sliced
1 red chilli, sliced
freshly ground black pepper
1 tsp granulated sugar
1 bunch coriander chopped
2 spring onions, sliced
2 bok choy, leaves broken apart
1 bunch Chinese broccoli, bottoms trimmed and stalks cut in half
1 cup black beans, tinned
1 cup sugar snaps
1 tsp sesame seeds
In a bowl combine ingredients for the marinade with the beef. Set aside to marinate for at least 30 minutes.
Add noodles to a pot of well seasoned boiling water.
Heat a pan over medium high heat. Add olive oil, garlic, ginger, onion, chilli, salt and pepper into the pan and fry. Turn the heat down if you need, don’t let the heat get too hot or else the ingredients will burn.
Once the onions have softened add the beef, cooking in batches to ensure that it sears. Add sugar and stir through.
Once the beef has cooked add the vegetables, beans, coriander and spring onion. You can add some of the water from the noodles to help steam the vegetables.
Add the noodles to the pan and toss through, ensuring they are coated in the sauce.
Serve with a sprinkle of sesame seeds.