Shiitake 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.
Ingredients
1 pack Harmony Taupo beef sirloin 360g
500ml Foundation Foods beef stock
500ml water
2 Tbsp fresh ginger, sliced
1 Tbsp miso
10 shiitake 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
Method
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