A twist on a classic Beijing dish, the lean beef mince adds a new depth of flavour to create a
homely dish.


  • 200g beef mince

  • 1/4 tsp salt

  • 1 tsp cornstarch

  • 1 tsp sesame oil

  • 1/2 tsp ground white pepper

  • 1 tbsp vegetable oil

  • 4 fresh shiitake mushrooms, finely diced

  • 3 cloves garlic, peeled and minced

  • 3 slices ginger, peeled and minced

  • 2 tbsp chilli bean sauce

  • 1 tbsp dark soy sauce

  • 1 cup water

  • 2 tsp cornstarch, mixed with 1/4 cup of water

  • 1 carrot, peeled and cut into thin strips

  • 1 cucumber, seeded and cut into thin strips

  • 2 spring onions, sliced into thin strips

  • 500g fresh noodles of your choice (Shanghai, Udon, egg or thick rice noodles)


  • 1.

    Add beef, salt, corn-starch, sesame oil, white pepper in a medium bowl, mix until combined and let it marinate for 15 minutes.

  • 2.

    Heat oil in a wok over medium-high heat, cook the beef mince mixture until well browned, for about 3 minutes. Add garlic, ginger and mushrooms, stir fry for another 2 minutes. Add chilli bean sauce, dark soy sauce and water, stir and mix well. Turn the heat to medium-low and let it simmer for 10 minutes, stirring occasionally. Pour the corn-starch water into the wok, keep stirring until the sauce thickens.

  • 3.

    Meanwhile, cook the noodles according to the package directions. Drain the noodles over a colander and shake off any excess water then place the noodles into four bowls in equal portions. Add carrot, cucumber and spring onion around the side of the bowls, then pour a ladleful of the beef mince sauce over the noodle in each bowl. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 696kj
  • Fat Total 15g
  • Saturated Fat 4g
  • Protein 19g
  • Carbohydrate 115g
  • Sugar 3g
  • Sodium 646mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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