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Donal Skehan
Beef Noodles with Shiitake Mushrooms & Bok Choy | DonalSkehan.com
  • main-meals

Beef Noodles with Shiitake Mushrooms & Bok Choy

January 24

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.

  • time 20mins
  • serves Serves 2
Method
  1. Add the light soy sauce, shaoxing and cornstarch to a small bowl along, whisk to combine, add the steak and toss to coat. Heat a tablespoon of oil in a large nonstick pan or wok over a high heat, using a tongs add the steak in a single layer, line the pieces up, leaving a gap between each piece. Fry for 2-3 minutes, using tongs, turn and repeat. Set aside.
  2. Combine all the ingredients for the sauce in a small bowl.
  3. 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 a minute, until the mushrooms have softened and picked up a little colour.
  4. Follow these with the baby bok choy and spring onions. Stir fry for 1-2 minutes. 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. Serve into bowls.

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Ingredients

For the steak: 

1 tbsp light soy sauce 

2 tsp shaoxing wine 

1 tbsp cornflour

8.5oz tenderised bavette (flank) steak, cut into thin strips 

3 tbsp sunflower oil 

For the sauce: 

1 tbsp shaoxing wine 

2 tbsp dark soy sauce 

2 tbsp oyster sauce

1 tbsp light soy sauce 

For the stir fry: 

2 garlic cloves, thinly sliced  

1 inch piece ginger, finely chopped 

1 green chilli, thinly sliced 

3.5oz / 1 1/4 cup shiitake mushrooms, sliced 

6 baby bok choy 

3 Spring onions, cut into 5cm lengths

14oz cooked udon noodles

For the steak: 

1 tbsp light soy sauce 

2 tsp shaoxing wine 

1 tbsp cornflour

250g tenderised bavette (flank) steak, cut into thin strips 

3 tbsp sunflower oil 

For the sauce: 

1 tbsp shaoxing wine 

2 tbsp dark soy sauce 

2 tbsp oyster sauce

1 tbsp light soy sauce 

For the stir fry: 

2 garlic cloves, thinly sliced  

5cm piece ginger, finely chopped 

1 green chilli, thinly sliced 

100g shiitake mushrooms, sliced 

6 baby bok choy 

3 Spring onions, cut into 5cm lengths

400g cooked udon noodles

You'll Need

Wok

4.5
(16)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan
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