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Beef and Mushroom Stirfry
350g of Beef Stir-Fry 1 tbsp finely grated fresh ginger ½ tsp sugar 1 tsp sesame oil 2 tbsp neutral oil 300g mixed fresh mushrooms, sliced 2 spring onions, finely chopped, green ends reserved for garnish 2 cloves garlic, crushed 1 tbsp cornflour 2 cups chicken stock or water 3 tbsp oyster sauce 20g dried sliced shitake mushrooms 3 medium heads bok choy, coarsely chopped salt and ground black pepper To serve 180g dried udon noodles, cooked according to packet instructions, drained ¼ cup chopped coriander leaves 2 tbsp black sesame seeds
© Annabel Langbein Media
Place beef stir-fry in a bowl and mix through ginger, sugar and sesame oil. Leave to stand while you prepare other ingredients.
In a large wok or heavy pot heat 1 tbsp neutral oil and fry fresh mushrooms, spring onion whites and garlic over medium heat until mushrooms are softened (5-6 minutes). Stir cornflour into a little of the chicken stock or water, then add to pan with the remaining chicken stock or water and the oyster sauce. Stir to combine then bring to a simmer. Mix in dried mushrooms and bok choy, cover and cook until bok choy has turned bright green and wilted (about 3 minutes).
While vegetables cook, heat the remaining 1 tbsp neutral oil in a heavy-based frypan. Season beef stir-fry with salt and pepper and stir-fry in two batches over high heat until just browned (about 1 minute per batch). Add to vegetables with noodles and toss to combine. Serve at once, garnished with reserved spring onion greens, coriander leaves and black sesame seeds.
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