Five-Spice Beef Noodles

  From the July 2011 issue of Yummy Magazine, my first try for the month is Five-Spice Pork Noodles on p. 27. For my version though I used beef sirloin and native pechay coz I had those in my fridge then.

   I like the taste of this dish... It's a bit dry though but I enjoyed it. It's simple and easy to make. Try it out.

   Serves 2
   Ingredients:
    1 tbsp vegetable oil, divided
    1/4 lb beef sirloin sliced
    1/2 tsp Chinese five spice poweder
    1/2 red onion, cut into thin wedges
    1/4 red bell pepper, seeded and sliced
    1/2 tbsp grated ginger
    1 clove garlic crushed
    100 grams egg noodles, cooked according to package instructions
    1 bunch pechay native chopped (separate leaves and stems)
    1/8 cup oyster sauce
    1/2 tbsp sherry

    1.  Heat half of the oil in a large wok or frying pan over high heat. Stir-fry beef and spice for 2 to 3 minutes or until well-browned.  Season with salt and pepper. Transfer to a plate and set aside.
    2.  Heat remaining oil in wok over high heat. Stir fry onion, bell pepper, ginger and garlic, about a minute or until just tender. Return beef to to wok with noodles, pechay stems, sauce, and sherry.
    3.  Stir fry for about a minute, to heat through. Add bok choy leaves, tossing for 1 minute or until wilted.

   I found this bottle of sherry in Rustan's Makati for P189. I've been looking around for Shao Xing Wine but could not find it in Rustan's and Waltermart.