Shitake Ginger Beef Noodles
This is a great, simple, heart-warming dinner with a flavourful broth. Feel free to use less or more chilli to suit your taste. We used udon noodles but soba and ramen noodles will work really well too.
Place beef stock and water in a large pot. Add ginger, garlic, miso, soy sauce, lemongrass (including main stalk), spring onions and mushrooms. Place on stove and bring to a slow simmer for 5 mins. Place beef stock and water in a large pot. Add ginger, garlic, miso, soy sauce, lemongrass (including main stalk), spring onions and mushrooms. Place on stove and bring to a slow simmer for 5 mins.
Meanwhile, rub beef with a little oil. Season with salt and pepper.
Heat a fry pan to high heat. Place beef in the pan, cook 2 mins on each side. Remove from pan and rest for 5 mins. Trim and discard any excess fat. Finely slice the beef.
While the meat is resting, add noodles to the beef stock, bring back to a gentle boil and cook for about 5 mins until noodles are al dente. Fold in spinach until it wilts. Remove the lemongrass stalk.
Divide noodles and broth between 4 bowls, top with the sliced beef, drizzle with a little sesame oil and sprinkle over reserved spring onions and chilli.
1 pack Harmony Taupo beef sirloin 360g
500ml Foundation Foods beef stock
2 Tbsp fresh ginger, sliced
1 Tbsp miso
10 shitake mushrooms, finely sliced
1 large clove garlic, crushed
1 stick lemongrass, (finely slice the white end)
2 spring onions, finely sliced (reserve some for topping)
1 pack baby spinach
2 Tbsp soy sauce
1 pack noodles (you can use ramen, udon, or soba noodles)
2 tsp sesame oil
1 chilli, finely sliced, seeds and all (use as much or as little as you want)
Salt and pepper