Taochiam Guisado

Ingredients for Taochiam Guisado

• 250 g Taochiam noodles
• 250 g beef rump steak, thinly sliced
• 1 small red carrot, sliced
• 3 cups Chinese cabbage, sliced
• 50 g sugar snap peas
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 cup chicken stock
• 1/2 tsp sugar
• 6 cloves garlic, minced
• 2 shallots, thinly sliced
• 2 tsp ginger, grated
• 1/2 tsp sesame oil
• Oil, as needed
• Salt, to taste
• White pepper, to taste
• Beef marinade: 1 tbsp oyster sauce
• Beef marinade: 1 tbsp Chinese cooking wine
• Beef marinade: 1 tbsp soy sauce
• Beef marinade: 1 tbsp oil
• Beef marinade: 1 tbsp cornstarch
• Beef marinade: 1/2 tsp baking soda

How to cook Taochiam Guisado

1. 1.Mix the beef with all marinade ingredients; cover and refrigerate for 15 minutes.
2. 2.Heat oil in a smoking-hot wok. Sear beef in one layer for about 1 minute per side, until 70–80% cooked; remove.
3. 3.Boil Taochiam noodles according to the packet directions until al dente; drain well.
4. 4.Over medium-high heat, stir-fry garlic, shallots, and ginger in oil until fragrant. Add carrot and beef; cook until carrot is lightly tender.
5. 5.Add noodles, oyster sauce, soy sauce, sugar, salt, and white pepper; toss until evenly seasoned.
6. 6.Add stock, Chinese cabbage, and sugar snap peas. Stir-fry until vegetables are tender and the liquid reduces; finish with sesame oil.