Beef Noodles with Shiitake Mushrooms & Bok Choy
Donal's Notes
These Shanghai-style-wok kissed noodles need no introduction. This dish is loaded with tender steak, fresh crisp veggies and soft fresh noodles. Don’t be afraid of a high heat when cooking this dish.
For the steak:
For the sauce:
For the stir fry:
Chopping board x 2
Chopping knife
Small whisk
Tongs
Wok / large non-stick frying pan
Large spoon
Instructions
1
Slice the bavette steak into thin strips.
2
On a fresh chopping board, do the veg prep. Peel and thinly slice the garlic and peel and finely chop the ginger.
3
Thinly slice the chilli and cut the spring onions into 5cm lengths.
4
Slice the bok choy in half and thinly slice the mushrooms.
5
Add to a bowl the light soy sauce, shaoxing wine and cornflour and whisk to combine. Add the steak and toss to coat.
6
Heat a tablespoon of oil in a large nonstick pan or wok over a high heat. Using tongs add the steak in a single layer. Line the pieces up, leaving a gap between each piece. Fry for 2-3 minutes. Use the tongs to turn and repeat on the other side. Set aside.
7
Combine all the ingredients for the sauce in a small bowl.
8
Return the non-stick pan to a medium high heat. Add the remaining two tablespoons of oil, garlic and ginger to the pan. Fry for a minute then add the chilli and shiitake and fry for another minute, until the mushrooms have softened and picked up a little colour.
9
Add the baby bok choy and spring onions to the pan. Stir fry for 1-2 minutes.
10
Add the sauce to the pan along with the noodles and heat through. Return the beef to the pan and toss to coat everything in the sauce.
11
Serve into bowls.
