Recipe - Beef Blade & Mushroom Stir Fry
Beef Blade & Mushroom Stir Fry by Foodland
Preparation Time: 15 minsCooking Time: 10 mins
Serves: 2
Ingredients
- STIR FRY
- 300g beef blade steak, thinly sliced
- 1 tsp corn flour
- 1 tbsp soy sauce
- 200g dried flat rice noodles
- 2 tbsp vegetable oil
- ½ onion, cut into thin wedges
- 1 garlic clove, finely chopped
- 1 tbsp grated ginger
- 300g Swiss brown mushrooms, thinly sliced
- 4 spring onion, cut into 3cm lengths
- 1 cup bean sprouts
- ¼ cup roasted peanuts, roughly chopped
- FOR SAUCE
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp vinegar
- 1 tsp sugar
Equipment
- large frypan
Instructions
- Place beef slices into a small bowl, toss through the cornflour to coat, mix through soy sauce and set aside.
- Mix together sauce ingredients in a small bowl.
- Bring a large pot of salted water to the boil, add noodles and cook according to packet instructions. Meanwhile, heat a large frypan or wok over high heat, add oil and onion and fry until slightly charred.
- Add garlic, ginger and mushrooms, stir fry for 2 minutes and set aside.
- Heat remaining oil in the pan, add beef and stir fry until browned.
- Return the vegetables to the pan with the noodles, sauce, spring onion and bean sprouts and toss well to combine.
- Serve noodles garnished with chopped peanuts.