This delicious Asian beef noodle stir-fry is so simple to prepare that you'll be eating dinner in no time.
To tenderize and flavor the beef, it must be first marinated in a combination of soy sauce, mirin and sesame oil. Mirin is a Japanese sweet rice wine used in cooking. It can also be substituted with Chinese rice wine vinegar.
- 400 grams of rump steak, thinly sliced across the grain
- 3 Tbsp soy sauce
- 2 Tbsp of mirin or rice wine vinegar
- 1 tsp of sesame oil
- 1 medium brown onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 x 2" (5cm) piece of ginger, cut into slivers
- 1 Tbsp of vegetable oil
- 1 bunch of bok choy, chopped
- 1 packet of udon noodles for 2
- Dried chili flakes for sprinkling (optional)
- Marinate the thinly sliced beef in soy sauce, mirin and sesame oil for 25 minutes.
- Steam the bok choy for about 3 minutes, or until it just starts to wilt. Remove from steamer and set aside.
- Prepare noodles according to packet instructions then drain and set noodles aside.
- Heat the vegetable oil in a wok or large frying pan over a medium heat. Saute the onion for 4 minutes or until translucent. Add the ginger and fry for 1 minute. Add the garlic and stir fry for 30 seconds.
- Next, add the beef and marinating sauces to the wok. Stir-fry the beef for 3 minutes or until just cooked.
- Add the noodles and bok choy to the wok and stir to coat in sauces for 1 minute.
- Divide amongst serving bowls and sprinkle with dried chili flakes. Serve immediately.