This warming and aromatic dish is quick to make.


500 g Hereford beef fillet
3 tbsp oil
2 tbsp soy sauce
freshly ground pepper
200 g 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


  1. Cut the meat into bite-size pieces. Add 2 tablespoons oil, soy sauce and freshly milled pepper. Cover and marinate for about 30 minutes.
  2. Cook the rice noodles in boiling, salted water according to the instructions on the packet, until ‘al dente’ and drain well.
  3. 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.
  4. 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.
  5. 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.
  6. Put into warmed serving bowls and serve immediately.