Beef stir-fry with noodles

By Drum Digital
07 May 2015

Enjoy this chop-chop meal for dinner.

Serves 4

Preparation: 5 min

Cooking: 5 min

8 cm fresh ginger, finely chopped

3 garlic cloves, finely chopped

45 ml (3 T) soy sauce

30 ml (2 T) malt vinegar

400 g beef strips

300 g Asian noodles

45 ml (3 T) olive oil

100 g mushrooms, quartered

1 cucumber, sliced

45 ml (3 T) oyster sauce

handful mint

1 Pound the ginger and garlic into a paste in a pestle and mortar. Spoon half of the paste into another small bowl and mix in the soy sauce and vinegar. Add the beef, coat well and set aside.

2 Cook the noodles in boiling salted water for 3 minutes until al dente. Drain and refresh under cold water, then drain again.

3 Heat the oil in a wok or large frying pan and stir-fry the beef and mushrooms for 3 minutes or until just almost cooked.

4 Add the remaining ginger paste, noodles and cucumber to the wok and stir-fry for 1 minute. Add the oyster sauce and mint, spoon into serving bowls and season.

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