Beef and Pak Choi Noodles
You may have noticed that I have been posting more vegetarian and vegan recipes on the blog lately partly as a result from the current state of the environment but if everyone were vegan that wouldn't be sustainable either and today's recipe shows that you can make good quality (ethically reared) meat stretch further than you think...
Two steaks can easily serve four people and beef goes really well with this Cantonese-inspired recipe. It uses soy sauce, hoisin, rice wine vinegar, ginger and toasted sesame oil for a well-rounded and balanced flavour that will dance on your tastebuds. If you did want to keep this vegan, you could switch the steak for firm tofu instead.
Beef and Pak Choi Noodles
Serves 4
oil
2 x 150g ready to wok noodles
400g beef steak (I used 2 ribeye steaks)
1 tbsp light soy sauce
1 tbsp hoisin sauce
2 tbsp rice wine/sherry/port
2 tsp rice wine vinegar
5cm piece fresh ginger, cut into fine matchsticks
4 small heads pak choi, cut into wide strips
Bunch spring onions, finely sliced
250g beansprouts
1 tsp toasted sesame oil
freshly ground black pepper
Place a griddle pan or large frying pan over a high heat until smoking. Rub the steaks with a little oil. Cook the steaks in the hot pan for 2-3 minutes per side (depending on thickness) then set aside to rest wrapped in tin foil.
In a small bowl, mix together the soy sauce, hoisin sauce, rice wine/sherry/port and vinegar. Heat a little drizzle of the oil in a wok or large, non-stick deep frying pan over a high heat. Add the ginger, pak choi, spring onions and beansprouts. Stir-fry for 4-5 minutes.
Add the noodles, then the soy sauce mixture and the toasted sesame oil. Season liberally with black pepper then briefly toss together until heated through and the sauce is reduced. Slice the rested steaks into thick chunks. Pour any resting juices into the noodles, stir then divide between four bowls and top with the steak.
Two steaks can easily serve four people and beef goes really well with this Cantonese-inspired recipe. It uses soy sauce, hoisin, rice wine vinegar, ginger and toasted sesame oil for a well-rounded and balanced flavour that will dance on your tastebuds. If you did want to keep this vegan, you could switch the steak for firm tofu instead.
Beef and Pak Choi Noodles
Serves 4
oil
2 x 150g ready to wok noodles
400g beef steak (I used 2 ribeye steaks)
1 tbsp light soy sauce
1 tbsp hoisin sauce
2 tbsp rice wine/sherry/port
2 tsp rice wine vinegar
5cm piece fresh ginger, cut into fine matchsticks
4 small heads pak choi, cut into wide strips
Bunch spring onions, finely sliced
250g beansprouts
1 tsp toasted sesame oil
freshly ground black pepper
Place a griddle pan or large frying pan over a high heat until smoking. Rub the steaks with a little oil. Cook the steaks in the hot pan for 2-3 minutes per side (depending on thickness) then set aside to rest wrapped in tin foil.
In a small bowl, mix together the soy sauce, hoisin sauce, rice wine/sherry/port and vinegar. Heat a little drizzle of the oil in a wok or large, non-stick deep frying pan over a high heat. Add the ginger, pak choi, spring onions and beansprouts. Stir-fry for 4-5 minutes.
Add the noodles, then the soy sauce mixture and the toasted sesame oil. Season liberally with black pepper then briefly toss together until heated through and the sauce is reduced. Slice the rested steaks into thick chunks. Pour any resting juices into the noodles, stir then divide between four bowls and top with the steak.
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