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Ingredients
Beef Stir-Fry with Asian Noodles and Vegetables
- Ingredients
- 150 grams Beef fillet (or steak)
- 2 tsps cornstarch
- 40 grams shiitake mushrooms
- 30 grams Bamboo shoots
- 2 scallions
- 1 tsp freshly chopped ginger
- 150 grams Bok Choy
- 200 grams Chinese egg noodle
- 6 Tbsps vegetable oil
- 2 Tbsps Light soy sauce
- 1 Tbsp Oyster sauce
- 50 milliliters Beef broth
- salt
- freshly ground peppers
Cut the beef into thin strips, toss with the cornstarch and rub it into the meat.
Clean the mushrooms, remove the stems and slice the caps. Drain the bamboo shoots. Rinse and slice the scallions. Rinse the bok choy and cut into 2 cm (approximately 3/4-inch) pieces.
Cook the pasta in a pot of boiling salted water until al dente, drain, rinse and drain, then transfer to a bowl and toss with 1 tablespoon of oil.
Heat 2 tablespoons of oil in a wok or a large skillet. Add the beef and ginger and stir-fry over high heat seasoning with 1 tablespoon soy sauce and oyster sauce. Remove the meat from the pan.
Heat the remaining oil in the wok and add the scallions, bamboo shoots, mushrooms and bok choy and cook, stirring constantly for 1 minute. Add the pasta to the pan and season with the broth, the remaining soy sauce, salt and pepper. Add the meat, toss and cook just until heated through. Serve.