Shacha Beef Stir-Fried Noodles

Steps

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1. 1
   Combine the beef with shacha sauce, soy sauce, rice wine, and cornstarch slurry in a bowl. Massage the mixture thoroughly into the beef, then let it marinate for about 20 minutes to absorb the flavors.
   ▶ ≈0:26
2. 2
   Prepare all ingredients: mince the garlic, slice the chili pepper, cut the water spinach stems into 4–5 cm pieces, and cut the leaves into similar lengths. Rinse the oil noodles with warm water to remove excess oil.
   ▶ ≈0:56
3. 3
   Heat oil in a wok over medium-low heat until warm. Add the marinated beef and cook gently to about medium-rare (one-quarter cooked), then remove and set aside.
   ▶ ≈1:38
4. 4
   In the same wok, add the minced garlic and sliced chili, stir-fry over medium heat until fragrant. Add the water spinach stems, toss well, and season with white pepper.
   ▶ ≈2:09
5. 5
   Pour the seasoning mixture (shacha sauce, soy sauce, oyster sauce, and rice wine) into the wok and let it bubble. Quickly add the noodles and toss until evenly coated with sauce. Add about 100 ml of hot water and stir to combine.
   ▶ ≈2:25
6. 6
   Return the reserved beef and water spinach leaves to the wok. Toss everything together until the vegetables soften. Before serving, optionally drizzle with Worcestershire sauce or black vinegar for extra depth of flavor.
   ▶ ≈2:57