Oodles of noodles with tender strips of beef and crunchy vegetables. If your midweek supper menu needs inspiration, I’ve got something to kickstart those tastebuds. As a regular visitor to Bibbyskitchen, you’ll have noticed that I’m a huge fan of vibrant foods that offer bold flavours with great texture. So, although I love spending most of my days in the kitchen making food, there are times that even a cook gets tired of cooking! Say hello to the stir fry. It’s an effortless way of cooking that includes proteins, carbs and veges all in one super-sized colourful dish. The key to this Korean Beef stir-fry with egg noodles is the punchy homemade sauce. It’s everything you’d expect a great Asian sauce to be – sticky, spicy, sweet and salty all wrapped up into one. Think of it as your best take away, only healthier, more economical and definitely quicker that waiting for delivery.
Lets’ take a quick look at the benefits of a stir fry. It’s a great empty your fridge in one swoop. Almost any combination will work as long as you remember to cook the firmer vegetables first, which means carrots go in first and the courgettes last. The difference between a good and a great stir-fry relies on a quick flash-fry to retain both the colour and freshness of the vegetables.
This is obviously a Korean beef stir-fry, but is also suitable as a vegetarian option. Swap the meat out for tofu or add some baby corn, bok choi or even aubergines. Chicken, pork tenderloin or prawns also make a tasty alternative. AND, for all the Banters out there, ditch the egg noodles and toss with courgette spirals. So you see, this stir-fry is like a Chinese t-shirt, you know what I mean …… One size fits all! Adapt and substitute until everyone in the family is happy and had a turn at their own customised Korean stir-fry.
A stir fry is virtually fail-safe! The most challenging part will be the vegetable chopping, ’cause I’m not gonna lie, your knife skills will be seriously honed once you’re done here. To save time, prep the vegetables in the morning and it’ll be a breeze putting it all together when you get in from work. A generous scattering of toasted sesame seeds adds a delicious nuttiness and is to me, completely essential. You can also try toasted cashews, which are always good with Asian style food.
Korean beef stir-fry with egg noodles
For the sauce
3 tablespoons soy sauce
1 scant teaspoon Sriracha sauce (or substitute with a similar hot chilli sauce)
2 teaspoons sesame oil
150ml chicken stock
2 tablespoon lime or lemon juice
1 tablespoon honey
3cm knob ginger, grated
1 teaspoon cornflour
For the stir fry
200g egg noodles or rice noodles
2 tablespoons vegetable oil
1 tablespoon sesame seed oil
2 carrots, julienned
1 red and yellow pepper, deseeded and thinly sliced
1 pack (200g) sugar snaps
250g button mushrooms, diced
3 courgettes, julienned
350g steak, thinly sliced
handful fresh basil, roughly chopped
2 tablespoons toasted white and black sesame seeds
For the sauce, whisk all the ingredients together in a small jug and set aside. Cook the noodles in salted water until just tender but still firm enough to hold together. Drain and set aside. Heat 1 tablespoon vegetable oil in a wok or large based frying pan. Add the carrots and sweet peppers and cook for several minutes on a high heat. Season lightly and remove from the pan. Add a drop more oil before adding the sugar snaps, mushrooms and courgettes. Stir fry for several minutes, season lightly, remove from the pan and add to the carrots and peppers.
Heat the sesame oil and once hot, add the steak and cook for about 3 minutes. Pour in 1/4 cup of the sauce and stir to coat the meat. Add all the vegetables to the pan and pour over the remaining sauce. Toss gently and allow the sauce to thicken and the vegetables to heat through. Pile in the noodles and chopped basil. Give the stir fry a final toss and serve with toasted sesame seeds.