beef & vegetable stir fry.

I was contemplating substituting the beef in this recipe for tofu but as I walked past the whole foods butcher, I couldn’t pass up a nice cut of sirloin. Well, that and it was on sale. Double yew slash E.

Shawn did most of the chopping while I drank my Sapporo and played Broken Social Scene. It seemed like a lot of food as it was plated but we both inhaled all of it. Serves 4? Or just two fat kids. Same difference. 

What I’m trying to say is, it was damn good. Crunchy bean sprouts and the fresh ginger made this dish, along with it’s color. You can’t go wrong with a good stir-fry.

ingredients

• 250g dried medium egg noodles ( We used whole wheat yolk free noodles)
• vegetable oil 
• 350g steak, thinly sliced ( a little over half lb)
• 2 garlic cloves, peeled and finely sliced
• a thumb-sized piece of fresh ginger, peeled and finely sliced
• 1–2 large fresh red chillies, finely sliced
• 200g peanut shoots or beansprouts
• soy sauce
• sesame oil
• juice of ½ a lime
• 1 large red pepper, deseeded and finely sliced
• a handful of mangetout, finely sliced ( snap peas)
• a handful of baby corn, quartered lengthways
• 6 spring onions, trimmed and finely sliced
• a bunch of fresh coriander, leaves picked and roughly chopped

We added 3 shitake mushrooms, finely sliced

Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil then stir fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf. 

Recipe: Jamie Oliver

14 April 2010