Truth be told, I’ve never been one to order beef at a Chinese restaurant. When it comes to Asian food, I’m a seafood girl all the way. However, when beef is cut in thin strips and marinated in some of the best condiments in the world combined -sesame oil and soy sauce- it’s really hard to say no. Especially when it’s stir fried and topped with impossible-to-resist noodles (which, by the way, is true of every and any type of noodles.)
This recipe is super quick to throw together, and once again, SO much healthier than the take-out version that if only for this, you should try making it at home. But I can give ten other reasons why. Eat your veggies! Cook healthy, vegan and quick food! Mix it up (unless you’re one of those people who only ever eat Chinese take-out, but then I’m not sure you would be reading a food blog)! Surprise your friends! Add in any vegetable you fancy! Gulp down half a stir fry while making it and still don’t feel too bad about it, because it’s only good things in there!
Marinated beef and noodle stir fry
Prep time: 20 minutes + 30 minutes marinade
Cooking time: 20 minutes
- 1/2 lb lean beef
- 5 oz Chinese noodles or whole wheat spaghetti
- 3 tbsp sesame oil
- 5 tbsp soy sauce
- a pinch of Sriracha sauce or Tabasco (or to taste)
- 1 clove garlic, crushed
- 3.5 oz mushrooms (I used brown Shimeji), roughly chopped
- 2 tbsp vegetable oil
- leaves from 1 head bok-choy (or 1/2 lb fresh spinach), roughly chopped
- 1 tbsp cornstarch
- stalk from 1 green onion, chopped
- sesame seeds for garnish
1. Slice the beef in thin strips and place in a tupperware. In a small bowl, mix 4 tbsp soy sauce, 2 tbsp sesame oil, the Sriracha (or Tabasco) and the crushed garlic. Pour on the beef, stir to coat all the strips. Seal the tupperware and refrigerate for at least 30 minutes.
2. Cook the pasta al dente in boiling water, according to package instructions. Drain and rinse with cold water, return to pan and mix with 1 tbsp sesame oil and 1 tbsp soy sauce.
3. Place a wok (or a frying pan) over medium-high heat for a few minutes until it is very hot. Add the marinated beef, sauté for a few minutes until golden, then remove from pan.
4. In the same wok (or pan), return heat to medium, heat vegetable oil for 1 minute. Add mushrooms and sauté until golden. Add bok-choy (or spinach) and let soften for a few minutes, stirring occasionally. In a small bowl, mix the cornstarch with 2 tsp water. Add to the pan, then add noodles and beef, stir and sauté for 3 minutes.
5. Serve topped with chopped green onions and sesame seeds.
- Add 3 oz soy beans at step 4 if you wish.
- Add a pinch of fresh grated ginger to the marinade.
- If you have any marinade left, you can add it to the wok after you add all the vegetables.
Source: Mes meilleurs recettes gourmandes – Saveurs découverte.