Asian Beef with Noodles
The Asian flavours in the marinade adds a delicious flavour to the dish
- 600g Quality Mark sirloin, cut into strips (about 3cm x 1cm)
- 200g dried noodles
- ½ head broccoli, cut into florets and sliced
- 150g green beans, sliced
- 125g button mushrooms, sliced
- 3 spring onions, trimmed and very finely sliced
- 1 red chilli, deseeded and very finely sliced
- 1 tablespoon sesame seeds, toasted
- 2.5cm piece fresh ginger, peeled and finely grated
- 1 clove garlic, crushed
- 2 tablespoons peanut oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons light soy sauce
- Place all the ingredients in a small bowl and whisk to combine.
- Place the beef strips in a non-metallic dish and pour over the marinade. Cover and leave to marinate for about 10 minutes.
- Meanwhile, cook the noodles in boiling water until tender, about 6 minutes. Drain and refresh under cold water. Add a dash of oil and toss to prevent them sticking together.
- Heat a wok until hot. Add a good dash of oil, and when hot, add half the beef and stir-fry for 1-2 minutes. Transfer to a plate and repeat with remaining beef. Keep remaining marinade.
- Add another dash of oil to the wok. Add the broccoli and beans and stir-fry until partially tender. (Add a dash of water or stock if the vegetables look dry and are colouring too quickly). Add mushrooms, spring onion and chilli. Stir-fry until all vegetables are just tender, about 5 minutes. Return the beef and remaining marinade to the wok, toss quickly then serve immediately.
- Place the noodles in a large shallow serving bowl. Spoon over the beef stir-fry and sprinkle with the sesame seeds
- Keep ingredients moving when stir-frying. Cooking the meat and vegetables separately is best as it allows the meat to brown rather than stew.
- Have all your ingredients prepared and place in the order you are going to add them to the wok, as this is all about quick cooking.
- If preferred, to assist with even stir-frying, quickly blanch green vegetables first.
- This dish is perfect to whip up quickly after an active session, with its good source of protein for muscle recovery.
Find more Beef + Lamb NZ recipes on their website.
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