Quick Beef
and Noodle Stirfry
This is a quick and tasty way to cook up a stirfry with a
little help from a well loved British ingredient: gravy. The
inclusion of this typically Western ingredient adds a beefy flavour and
also serves to thicken the sauce to coat the noodles. Serve with
sliced red chillies or, another Western twist, pickled Jalapeno
chillies!
Ingredients
170g Beef Steak (thinly
sliced)
Prepacked noodles (sufficient for 2 persons)
1 tsp Grated Fresh Ginger
1 tsp Chopped Garlic
2 Tbsp Vegetable Oil
100 g Beansprouts
Pak Choi or Tenderstem Brocolli
2 Spring Onions
1 Tbsp Wing Yip Light Soya Sauce
1 Tbsp Gravy Granules
100ml Water
Wing Yip Sesame Oil (to garnish)
Method
1. Slice the beef thinly
across the grain.
2. Cut up the spring onions diagonally into 3cm lengths
and separate the white part from the green.
3. Prepare the pak choi by cutting away the main stem and
cutting up the larger leaves.
4. Heat a wok and add the vegetable oil to it.
5. Quickly fry the white spring onion bottoms together
with the chopped garlic and grated ginger.
Do not allow the garlic to burn.
6. Next add the beef and stirfry until the beef is sealed
and changes colour.
7. Add the noodles and the pak choi.
8. Season with the light soya sauce and sprinkle the gravy
granules over the noodles.
9. Next stir in the beansprouts and sufficient water to
thicken the sauce.
10. Mix all the ingredients well and cook for approximately 1
minute adding a little more water if
necessary to achieve the desired consistency.
11. Lastly, sprinkle the sesame oil over the hot noodles to
release its aroma.
12. Remove from the heat while the beansprouts are still crispy
and serve immediately.
Serves 2
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