Crispy Peking Beef with fried noodles

Add the marinade ingredients into a bowl with the beef and set aside.

Finely slice a small onion and mince garlic.

Mix all the ingredients for the sauce into a bowl and set aside.

Heat 1 inch of oil in a wok. While that heats add 30g of cornflour and one egg to the beef. Mix well so that the flour coats all the beef pieces. Fry in the oil for 2-3 minutes until crispy. Remove and set onto a plate lined with kitchen paper.

In a wok, add a tablespoon of oil. Once the oil is hot, add in your onions and garlic. Then pour in your sauce. Let it simmer for a minute or two. Then add in your crispy beef.

To make your fried noodles, in a pot, add some hot water to rehydrate your noodles, soak for 3-4 minutes or according to packet instructions.

Once cooked, pour through a sieve and run under cold water. Set Aside.

In a small bowl, mix together the noodle sauce, light soy, dark soy, sugar and oyster sauce and set aside.

In a hot wok, add a tablespoon of oil. When hot, add in your scallion, onion and beansprouts, stir fry for 2minutes, then add in your cooked noodles and pour over the sauce. Using a chopstick and a pair of tongs, mix all the ingredients together. Divide the noodles into two bowls.

Serve the beef and noodles garnished with sesame seeds and spring onions.