Beef Noodles

Seared, juicy beef strips tossed with tender noodles coated in a glossy brown sauce. The aroma of ginger and sesame oil fills the kitchen.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 650
• Protein: 37 g
• Carbs: 64 g
• Fat: 24 g

Ingredients

• 500 g Beef rump steak ( thinly sliced )
• 300 g Chinese wheat noodles ( cooked al dente )
• 2 piece Bok choy ( quartered )
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Corn starch
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )

Instructions

1. Prepare the beef

   Slice the beef into thin strips. Dust with cornstarch and a tablespoon of soy sauce to keep the meat tender and ensure the sauce clings well.

2. Cook the noodles

   Plunge the noodles into boiling water. They must remain firm to the bite, as they will finish cooking in the wok.

3. Sear the meat

   Heat peanut oil until it smokes slightly. Sear the beef in small batches to maintain high heat. Set aside once browned.

4. Sauté aromatics and vegetables

   Toss minced garlic and ginger into the remaining fat. Once fragrant, add the quartered pak choi. They should remain crunchy.

5. Combine and coat

   Return beef and noodles to the wok. Pour in the remaining soy sauce and oyster sauce. Toss until everything is brown and glossy. Finish with sesame oil.

Chef's tips

• Don't overcrowd the wok: too much meat at once will make it steam instead of sear.
• Cornstarch is the secret to meat that stays silky even after high-heat searing.
• Add the sesame oil only at the very end to preserve its delicate aroma.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.