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22 September 2014,18:45 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Slice the beef into neat strips measuring about 1 x 4 cm/ ½ x 1½ inches. Combine the marinade Ingredients and pour over the beef.
  • Leave at room temperature for 30 minutes or in the refrigerator for up to 2 days.
  • Cook the noodles in a saucepan of boiling water for 4 minutes, or according to the instructions on the packet, until soft. Allow to cool. Snip into shorter lengths.
  • Whisk the dressing ingredients until well blended. Combine the noodles, onion, radishes and salad leaves in a large bowl.
  • Whisk the dressing again and pour two thirds of it over the salad. Toss to distribute the noodles, then divide between individual serving plates.
  • Heat a wok over a medium-high heat, then add the groundnut oil and the Szechuan pepper. Stir for a few seconds to flavour the oil.
  • Add the beef and marinade, and stir-fry for 5 minutes until caramelized. Remove with a slotted spoon, and scatter over the salad. Pour over the remaining dressing.


  • 500 grams sirloin steak, trimmed of any visible fat
  • 250 grams egg noodles
  • 2 small red onion, halved and thinly sliced into crescents
  • 8 radishes, sliced
  • 5 good handfuls of peppery leaves
  • 3 tablespoon groundnut oil
  • 2 teaspoon Szechuan pepper, crushed


  • 5 teaspoon Chinese rice wine or dry sherry
  • 1 tablespoon soy sauce
  • 5 teaspoon sugar
  • 4 tablespoon hoisin sauce
  • 1-inch piece fresh ginger, squeezed in a garlic press


  • 4 teaspoon Szechuan pepper, crushed
  • 3 tablespoon light soy sauce
  • 3 tablespoon rice vinegar
  • 4 tablespoon sesame oil

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