Modern Beef Noodle Bowl

• 300 g Beef sirloin steak
• 2 cloves Garlic
• 15 g Ginger root
• 2 tbsp Sesame oil
• 700 ml Beef stock
• 3 tbsp Light soy sauce
• 120 g Shiitake mushrooms
• 250 g Bok choy
• 200 g Stir-fry wheat noodle
• 2 Spring onion
• 2 tsp Chili oil

1. Slice the beef thinly against the grain. Finely slice the garlic and ginger. Trim the bok choy, separating the stems from the leaves, and slice the mushrooms.
2. Bring a large pot of water to the boil and cook the noodles until just tender. Drain well in a colander and toss with 1 tsp of the sesame oil to stop them sticking.
3. Heat a wok or large frying pan over high heat and add the remaining sesame oil. Sear the beef in a single layer for 60 to 90 seconds per side until browned but still a little pink, then transfer to a plate.
4. Lower the heat to medium and add the garlic and ginger to the pan. Stir for 30 seconds until fragrant, then pour in the beef stock and light soy sauce and bring to a gentle simmer.
5. Add the mushrooms and bok choy stems and simmer for 2 to 3 minutes until just tender. Add the bok choy leaves and cook for 1 minute until wilted but still bright.
6. Return the beef (and any resting juices) to the broth and warm through for 30 to 60 seconds without boiling hard. Divide the noodles between two bowls and ladle over the broth, beef and vegetables. Top with sliced spring onion and finish with chilli oil to taste.

Made this recipe? Rate it — a comment is optional.