Monday, November 14, 2011

Beef & Noodles

Recipe adapted from Recipe +, September 2011 issue, page 16

600g beef rump steak, trimmed, thinly sliced
2 teaspoons bicarb soda
2 tablespoons teriyaki sauce, plus 1/4 cup extra
1 tablespoon mirin
1 tablespoon cornflour
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
800g hokkien noodles
¼ cup vegetable oil
100g snow peas, thinly sliced lenthwise
1 medium carrot, cut into matchsticks
1 bunch baby bok choy, sliced
1 tablespoon sesame seeds, toasted

  1. Marinate the beef with the baking soda for 20 minutes and then rinse the beef thoroughly (make sure that the beef is properly rinsed clean of the baking soda). Pat the beef dry with paper towels. 
  2. Combine beef, teriyaki, mirin, cornflour, garlic and ginger in a medium bowl. Cover and leave to marinate in the fridge for at least 2 hours or overnight for a better result. 
  3. Soak noodles in boiling water in a small heatproof bowl for 5 minutes; stir to separate strands, then drain.
  4. Heat a wok or large frying pan over moderately high heat. Add 2 tablespoons of the oil; swirl to coat surface. Cook beef, in batches, for 2-3 minutes or until browned and cooked; remove from wok.
  5. Wipe out wok, then heat remaining oil over moderately high heat. Add snow peas and carrot; stir-fry for 1 minute or until tender. Return beef to wok with noodles, bok choy and extra teriyaki sauce; stir fry for 1-2 minutes or until bok choy begins to wilt. Serve sprinkled with sesame seeds.

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