Dark Soy Beef
Course
Main Dish
Cuisine
Asian
Servings
4
serves
Servings
4
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
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.