Beef and bok choi noodles
- February 2008
- Serves 4 people
- Ready in 15 minutes
Low in calories, this Asian dish of beef and bok choi noodles is also quick, simple, healthy and filling.
- Dairy-free recipes
- 11.3g (3.7g saturated)
- 44g (2.9g sugar)
- 225g dried medium egg noodles
- 300g lean beef steak, such as sirloin or fillet, trimmed of all fat
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp Chinese rice wine
- 2 tsp rice wine vinegar
- 1 tsp sunflower oil
- 5cm piece fresh ginger, cut into
- fine matchsticks
- 4 small heads bok choi, cut into wide strips
- Bunch spring onions, trimmed and cut on the diagonal into 1cm slices
- 100g beansprouts
- 1 tsp toasted sesame oil
- Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.
- Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.
- Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.
- Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through. Serve in warmed shallow bowls.
Ring the changes by making this dish with pork or chicken instead of beef. You can also use pak choi, kai lan (Chinese broccoli) or purple sprouting broccoli instead of bok choi.
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