Tuesday, June 21, 2011

Beef Teriyaki Noodles


Marinating beef strips.

Pak Choy.

Sprinkle with sesame seeds to serve.
       Serves 2.
  • 250g beef, trimmed and sliced
  • 2 garlic cloves, minced
  • 1/4 cup teriyaki marinade/sauce, plus 1/2 cup extra for stir-frying 
  • 440g fresh hokkien noodles
  • 1 1/2 tablespoons vegetable oil
  • 1 bunch pak choy, leaves and stems separated, roughly chopped
  1. Place beef in a shallow glass or ceramic dish. Add garlic and the 1/4 cup of teriyaki marinade/sauce. Stir to coat. Cover and refrigerate for 30 minutes.
  2. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Separate noodles.
  3. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add the beef. Stir-fry for 2 minutes or until sealed. Transfer to a plate.
  4. Add larger stems of pak choy and remaining oil to wok. Stir-fry for 1 to 2 minutes or until just tender. Return beef and juices to wok. Add noodles, pak choy leaves and remaining teriyaki marinade. Stir-fry for 2 minutes or until heated through. Serve.
  • For an extra heat kick you could add 1 red chilli.

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