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Ginger beef stir-fry with shiitake mushrooms & noodles
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
26 minutes
Master the art of stir-fry by searing ingredients in a sizzling wok over high heat for a delicious Asian meal.
Ingredients:
  • 200g egg noodles
  • 24.00 gm sesame seeds
  • 40.00 ml peanut, oil
  • 500g piece beef fillet or rump, cut into 2cm-thick steaks, then cut across the grain into thin strips
  • 5cm piece fresh ginger, peeled, cut into thin sticks
  • 115g (1 tray) fresh baby corn, halved lengthways
  • 200g shiitake mushrooms
  • 1 lemon grass stem, pale section only, bruised, finely sliced
  • 200g snow peas, topped
  • 36.60 gm oyster sauce
  • 18.30 gm fish sauce
  • 31.50 gm fresh lemon juice or lime juice
  • 40.00 gm water
  • 1/2 bunch green shallots, diagonally sliced
  • 1 bunch fresh coriander, leaves picked
Instructions:
  • Boil the noodles in a large saucepan of salted water according to the package instructions until they are tender. Drain and set aside.
  • In a wok over medium heat, toast sesame seeds for 1-2 minutes until fragrant. Remove and set aside.
  • Preheat the wok over high heat for a minute. Add 1 tablespoon of peanut oil and heat for 30-60 seconds until hot. Stir in half the beef strips and ginger, cooking for 30 seconds until the beef is just sealed. Transfer the beef and ginger to a plate using a slotted spoon. Cook the remaining beef strips and ginger with the rest of the oil.
  • Heat the remaining oil in the wok until hot. Stir-fry the corn for 1 minute. Then, add the mushrooms and lemon grass and stir-fry for another minute. Toss in the snow peas, oyster sauce, fish sauce, lemon or lime juice, and water. Cook for 1 minute until snow peas are tender crisp, making sure to toss well.
  • Add the beef back to the wok along with the green shallots, coriander leaves, and noodles. Toss everything together until well combined. Serve right away and sprinkle with the toasted sesame seeds.

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