Beef and Bok Choi Noodles

Healthy Heart Recipe

Ingredients

225g dried medium egg noodles

300g lean beef steak, such as sirloin, trimmed of all fat

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tbsp Chinese rice wine

2 tsp rice wine vinegar

1 tsp sunflower oil

5cm piece fresh ginger, cut into fine matchsticks

2 small heads bok choi, cut into wide strips

Bunch spring onions, trimmed and cut on the diagonal into 1cm slices

100g beansprouts

1 carrot

1 tsp toasted sesame oil

METHOD
How to make beef and bok choi noodles
1. Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes,
until just tender. Drain and set aside.
HINT: Ring the changes by making this dish with pork or chicken instead of beef. You can also
use pak choi, kai lan (Chinese broccoli) or purple sprouting broccoli instead of bok choi.

2. Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small
bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.
3. Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and
stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the
ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.
4. Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the
toasted sesame oil. Briefly toss together, until heated through. Serve in warmed shallow bowls.