2 tbsp vegetable oil
500g (1.1 lb) beef mince. (Can also be mince pork, chicken, ground turkey…)
1 onion, sliced
2 garlic cloves, finely chopped
2 cups shredded Chinese cabbage (also known as Napa or wombok cabbage)
1 cup shredded carrot
250g (9 oz) fresh Chinese egg noodles – I often used dried egg noodles, which come in 8 squares in a bag. Use the equivalent of 3-4 squares for this recipe)
2 Tablespoon Oyster Sauce
2 Tablespoon Hoisin Sauce
1 Teaspoon Dark sweet soy sauce
2 Teaspoons Chinese Dark Vinegar. (White vinegar also works well)
Saute the onion in a very hot wok when the vegetable oil starts to smoke. Once they are translucent, add the garlic and saute for another minute or so. Then add all the vegetables and saute for 2 minutes.
Remove the vegetables and put them in your serving bowl.
In your hot wok, add the beef mince and spread it out in the pan. Leave the beef to sear and cook for at least 5-6 minutes or until the meat juices evaporate and the beef starts to char.
Use a spatula to lift the charred beef from the pan and toss it around.
Then add the cabbage and the vegetables in your bowl and stir-fry for another 30 seconds. Then toss through the carrot until it’s just wilted. Turn the heat off and set aside.
Cook the noodles in boiling water for a minute or until just al dente. Drain and add to the pan with the beef. Turn the heat back to high and add the oyster sauce, hoisin sauce, dark sweet soy sauce and vinegar. Toss until well combined. Scatter over spring onion and sesame seeds and serve.