Sesame Beef Noodle

Ingredients Serves 2

Wok Cooking
  • 120g Beef rump in cubes seasoned with salt, black pepper
  • 120g thin wheat needles blanched.
  • 50g chestnuts blanched
  • 30g sliced green garlic chives
  • 1pc red chili
  • 1tsp corn starch
  • 1/2tsp chopped Ginger
  • 1/2tsp chopped Garlic
  • 50g mixed mushrooms
  • 30g sliced shallots
  • 30g sliced green gourd
  • 50ml vegetable oil
  • 1/2tsp sesame oil
  • 2tb soyster sauce
  • 2tb soy sauce
  • 2tb rice wine

  • Wok Cooking

    Heat the wok and add some oil, stir fry the beef cubes medium, take out and set side
    Clean the wok and add some oil, stir fry the onions, garlic, ginger, mushrooms
    Add the sauces, starch, chestnuts, chives and noodles, stir fry for 1 min
    Sprinkle some roasted mixed sesame seeds onto the beef and add back beef to the wok
    Quickly mix, add sesame oil and serve.

Angelo McDonnell

Angelo McDonnell

Angelo Mc Donnell began his culinary career over thirty years ago in his native Ireland. Angelo expanded his horizons and set off to work in some of the most exciting counties in the world. His career has taken him to Switzerland, New Zealand, California, Canada and Manila, Philippines before finally settling in Hong Kong in 1994, the place he now calls home.
His extensive travels have exposed Angelo a vast array of cooking styles and cultures which is evident in his cuisine.
After seven years as Executive Chef in one of Hong Kong’s leading hotels, he joined Igor’s Group, which has since merged with Café Deco Group, and
As group Executive Chef has opened over 50 outlets in the past 20 years in Hong Kong.
He is currently the CEO of the renowned Food Square production factory producing high quality meat and seafood products for the HK and Macao market,
The Factory has been internationally recognized winning many awards in IFFA Germany for their products.
An avid competitor at culinary competitions throughout the region, Angelo has won numerous accolades for his innovative and artistic cuisine. In 2006 he commandeered the Hong Kong Chefs Team competing at Singapore’s Culinary Challenge where his team won a gold medal and were awarded ‘Best Gourmet Team’.
He also lead the Hong Kong National Team to the 2008 Culinary Olympics, He is the author and creator of two culinary books, Bold Appetizers and Hot Tomatoes.