Stir-fried beef with rice noodles and mushrooms

AT A GLANCE

  • Serves 4 people

  • 200 gm thinly sliced beef fillet
  • 100 ml peanut or grapeseed oil
  • 2 tbsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 200 gm mixed mushrooms, such as shiitake, enoki and black fungi
  • 6 spring onions, thinly sliced
  • 500 gm fresh rice noodles, sliced into 1cm ribbons (see note)
  • 2 tbsp each dark soy sauce and light soy sauce
  •  
  • Beef marinade
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • ½ tsp caster sugar
  • ½ tsp cornflour
  •  
  • Chilli-vinegar
  • 2 tbsp Chinese black rice vinegar
  • 2 tsp dark soy sauce
  • 2 tsp roast chilli flakes in oil
01   Combine beef marinade ingredients in a bowl, add beef, stir to coat and stand to marinate for 15 minutes, then drain well.
02   Meanwhile, for chilli-vinegar, combine ingredients and set aside.
03   Heat 25ml oil in a wok over high heat, add beef, ginger and garlic and stir-fry until fragrant and beef is browned (2-3 minutes), then set aside.
04   Heat another 25ml oil in wok, add mushrooms and spring onion and stir-fry until just tender (1-2 minutes), add to beef and set aside.
05   Add remaining oil and noodles to wok and stir-fry until just golden (4-5 minutes), add soy sauces, season to taste and toss to combine. Toss with beef mixture and serve hot with chilli-vinegar.
Note Fresh rice noodles are available from Asian grocers and select delicatessens.

Topics:

GINGER, WINTER, BEEF, FAST, MAIN, MUSHROOMS, NOODLES, ASIAN

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

LUCY TWEED , EMMA KNOWLES

FEATURED IN

Jun 2014

Jun 2014

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