Prep: 20 mins
Cook: 15 mins
Serves: 4
Ingredients
- 400g beef (minute steak or stir fry strips)
- ½ head cauliflower, cut into small florets (1/4 head if the cauliflower is very big)
- 150g mushrooms, quartered
- 1 large carrot (or 2 small), sliced
- 1–2 heads pak choi
- 3 cloves garlic, minced
- 1 inch ginger, minced
- Noodles of your choice
Beef Marinade
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp oyster sauce
- ½ tsp baking soda
- 2 tsp cornflour
- 1 tsp oil
- Black pepper
Sauce
- 200ml chicken stock (cooled)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
Serve with noodles or rice.
Method
-
Marinate the beef
Slice the beef thinly. Add all marinade ingredients, mix well, and leave for 10–15 minutes. -
Make the sauce
Combine the cooled chicken stock, oyster sauce, and soy sauce in a bowl. Set aside. -
Prep the veg
Cut the cauliflower into small florets. Cut the carrots into slices and mushrooms into quarters. Separate the pak choi stems from the leaves (keep both). -
Cook the cauliflower
Bring salted water to the boil in a wok or pot. Add cauliflower and cook for 5 minutes until just tender. Drain and set aside. If using the same wok top fry the beef dry well before adding oil. -
Cook the beef
Heat oil in a very hot wok. Add the beef and let it sear before stirring,this helps it brown. Cook until about 80% done, then remove and set aside. -
Cook the noodles
Prepare noodles according to packet instructions. Drain and set aside. -
Stir fry
Add a little more oil to the wok.
Add garlic and ginger, then carrots and mushrooms. Cook for 2–3 minutes.
Add the pak choi stems first (they take longer), cook for 1–2 minutes, then return the beef and cauliflower to the pan.
-
Finish
Pour in the sauce and let it bubble slightly. If it thickens too much, add a splash of water.
Add the noodles and pak choi leaves. Toss everything together until well coated and heated through.
-
Serve
Divide between bowls and serve straight away Garnish with toasted sesame seeds if you wish.