Red Braised Beef Noodle Soup 紅燒牛肉麵 – Wok Along With Lee Kum Kee

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125g dried noodles
300g beef sirloin, cut into cubes
90g carrots, cut into same size as the beef
3 cloves of garlic
3 slices of ginger
3 spring onions, 2 of them cut into large pieces, 1 finely chopped for garnishing
2 Tbsp vegetable oil
250g pak choi, halfed
Hot water for blanching

4 Tbsp Lee Kum Kee Red Braising Sauce
1 Tbsp Lee Kum Kee Chilli Bean Sauce
1 Tbsp cooking wine
500 liter water
1. Put the beef in some hot water and bring it to the boil for 30 seconds. Take the beef out and rinse them to clean.
2. Add oil and fry the garlic, spring onions and ginger with the Chili Bean Sauce.
3. Add the beef and stir-fry until golden brown.
4. Add the Red Braising Sauce, water and cooking wine. Mix them properly, and bring the broth to the boil. Turn down the heat and Simmer for a further 40 minutes.
5. Add the carrots and cook all the ingredients until soften.
6. Cook noodles according to the package instruction and blanch some pak choi. Put them into 4 bowls. Ladle the braised beef and broth onto the noodles and sprinkle some finely chopped spring onion. Serve.

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