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Stir Fry Beef Noodles

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Ingredients

350g Rump Steak Sliced
2 tsp Grated Ginger
1 Green Chilli Sliced
2 tsp Sweet Soy
1 tsp Miso Paste
1 tsp Brown Sugar
200g Buckwheat Noodles
500ml Beef Stock
80ml Ponzu
1 Knob Ginger Sliced
2 Spring Onions
1 Lemon Juiced
100g Fresh Shiitake Mushrooms
2 Bunches Asian Greens Bok Choy, Chinese Cabbage
Edamame Beans
1 Red Chilli
1 Spring Onion

Stir Fry Beef Noodles

  • Medium

Ingredients

Directions

Steps

1
Done

Season the beef with freshly cracked pepper and a splash of oil. Allow to rest at room temperature for 10 minutes.

2
Done

Mix together the grated ginger, chilli, sweet soy sauce, miso, sugar and 2 Tsp water in a small bowl.

3
Done

Heat a saucepan of water to the boil. Cook noodles for 4 minutes, until tender. Drain. Refresh in warm water.

4
Done

Heat stock in a large pot with soy sauce, sliced ginger, garlic, and spring onions. Bring to a boil, then reduce heat to allow to simmer. Add lemon juice.

5
Done

Heat a wok or frying pan on a medium to high heat. Add some oil and coat the pan. Cook the slices of shiitake mushrooms first, set aside.

6
Done

Drop pieces of Beef into the wok, cook all sides for 2-3 minutes until browned.

7
Done

Add sweet soy sauce mix and quickly toss to coat the meat. When heated through remove from pan and allow to rest for 3 minutes before serving.

8
Done

Garnish with steamed Asian greens, edamame beans, chilli, spring onions, and lemon wedges. Pour over the simmering ginger broth and serve hot.

The Cafe

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Chinese Beef and Eggplant Hotpot
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Chinese Beef and Eggplant Hotpot
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