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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 20 mins
  • serves Serves 4
Method
  1. In a bowl, add the light soy sauce, rice wine and cornflour and whisk to combine. Add the steak, toss to coat and set aside.
  2. In another bowl, combine all the ingredients for the sauce together.
  3. Heat a tablespoon of olive oil in a large nonstick pan 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 and leave to rest.
  4. Meanwhile, add a tablespoon of olive oil to a wok. When it reaches a medium high heat, add in the mushrooms. Once the mushrooms have browned in the pan, add another tablespoon of olive oil.
  5. Add the ginger, garlic and green chilli to the wok, stirring constantly. Once aromatic, add in the bok choy and spring onion, frying for a minute or two, allowing the bok choy to wilt slightly.
  6. Add the sauce to the pan along with the noodles and heat through. Add the beef to the pan and toss to coat everything in the sauce.
  7. Serve into deep bowls and enjoy!

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Ingredients

For the steak:

1 tbsp light soy sauce

2 tsp rice wine

1 tbsp cornflour

½ lb bavette or flank steak, cut into thin strips

For the sauce:

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp rice wine

3 tbsp sunflower oil

1 tbsp light soy sauce

For the stir fry:

¼ lb shiitake & oyster mushrooms, thinly sliced & torn

1 thumb sized piece fresh ginger, finely chopped

2 cloves garlic, finely sliced

1 green chilli, thinly sliced

6 baby bok choy, sliced in half

3 spring onion, cut in 2”  lengths

14 oz udon noodles, cooked

3 tbsp olive oil

For the steak:

1 tbsp light soy sauce

2 tsp rice wine

1 tbsp cornflour

250g bavette or flank steak, cut into thin strips

For the sauce:

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp rice wine

3 tbsp sunflower oil

1 tbsp light soy sauce

For the stir fry:

100g shiitake & oyster mushrooms, thinly sliced & torn

1 thumb sized piece fresh ginger, finely chopped

2 cloves garlic, finely sliced

1 green chilli, thinly sliced

6 baby bok choy, sliced in half

3 spring onion, cut in 5cm  lengths

400g udon noodles, cooked

3 tbsp olive oil

You'll Need

Wok

4.6
(19)
photo
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