Hereford Beef With Rice Noodles

This warming and aromatic dish is easy to make.

Serves: 2

Cooking time (prep and cooking): 1 hour


  • 500g Hereford Beef fillet
  • 3 tbsp oil
  • 2 tbsp soy sauce
  • freshly ground pepper
  • 200g rice noodles
  • 5 spring onions, chopped
  • 1 tsp grated ginger
  • 2 cloves garlic, finely chopped
  • 3 star anise or ½ tsp Chinese five-spice powder
  • 4 tbsp oyster sauce
  • 1 tsp sugar
  • 4 tbsp rice wine or dry sherry
  • Hot water


  • Cut the meat into bite-size pieces. Add 2 tablespoons oil, soy sauce and freshly milled pepper. Cover and marinate for about 30 minutes.
  • Cook the rice noodles in boiling, salted water according to the instructions on the packet, until ‘al dente’ and drain well.
  • Heat a wide shallow pan. Remove the meat from the marinade, put into the pan and cook for a few minutes, until cooked to your liking.
  • Heat the remaining oil in a frying pan or wok and gently cook the spring onions for 2- 3 minutes until softened. Add the ginger, garlic and star anise or five-spice powder and cook for 2-3 minutes.
  • Stir in the oyster sauce, sugar and rice wine and simmer for 2 minutes. Cover with hot water and add the noodles. Simmer for 1-2 minutes until heated through.
  • Put into warmed serving bowls and serve immediately.