| Servings | serves |
Ingredients
- 2 Beef Sirloin Steak fat removed
- 100 grams Swiss Brown Mushrooms thinly sliced
- 1 Carrot thinly sliced
- ½ bunch Spring Onions
- 1 Red Chilli chopped
- 100 ml Oyster Sauce
- 400 ml Beef Stock
- 1 tablespoon Arrowroot mixed with 1cold water
- 200 grams Baby Spinach Leaves
- Extra Virgin Olive Oil
- 450 grams Hokkien Noodles cooked to packet instructions
- 800 ml Water
- Coriander to garnish
Ingredients
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Instructions
- Heat a wok with a splash of oil and fry the mushrooms for 3-5 minutes, then remove.
- Slice the beef nice and thin, then fry in the really hot wok with a splash of oil until sealed, remove from pan and set aside.
- In the same wok fry the carrot, spring onion and chopped chilli for 2 minutes then add the oyster sauce and stock.
- Bring to a boil, turn down to simmer, return the beef and mushrooms to the pan and thicken with the arrowroot. Simmer for 5 minutes.
- In a saucepan, boil water and then turn off the heat. Drop in the spinach for a few minutes allowing it to wilt. Strain.
- In a large platter, lay down the hot noodles, lay spinach on top and pour over the dark soy beef. Garnish with coriander.
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