Hamdi Saidani This Beef with Pak Choi, Mushrooms and Noodles is a quick and easy recipe, which is made with sirloin steak and thin rice noodles. It’s the perfect 30-minute meal, ready in about 20 minutes.
Beef with Pak Choi, Mushrooms and Noodles Ingredients
- 75g thin rice noodles
- 115g beef sirloin
- olive oil
- 1 teaspoon ground cumin
- sea salt
- ½ a red onion, finely sliced
- a thumb-sized piece of fresh ginger, peeled and finely sliced
- 1 fresh red chilli, deseeded and finely sliced
- a small handful of shiitake and oyster mushrooms, brushed clean and torn up
- 200ml chicken stock
- 1 pak choi, quartered
How To Make Beef with Pak Choi, Mushrooms and Noodles
- Prep the noodles and beef: Soak the rice noodles in a bowl of boiling water according to the packet instructions. Meanwhile, rub the beef sirloin with olive oil, sprinkle with the cumin and a small pinch of salt, and rub the seasonings all over.
- Sear the beef and aromatics: Place a large frying pan or wok on a very high heat. Sear the seasoned beef on all sides. Add the sliced onion, ginger, and chilli to the pan and cook for a couple of minutes until fragrant.
- Add vegetables and broth: Add the torn mushrooms, chicken stock, and quartered pak choi to the pan.
- Combine and serve: Drain the softened noodles and add them to the pan. Stir everything together and correct the seasoning with more salt if needed. Slice up the seared beef and serve the noodles and vegetables in a large bowl, with the beef slices arranged on top. Pour over the hot broth from the pan to finish.
Recipe Tips
- How to get the most tender beef? The key is to use a very hot pan and cook the beef quickly. Searing it on all sides locks in the juices. Also, be sure to slice the cooked beef against the grain for the most tender bite.
- Can I use different noodles? Yes, this dish would also be delicious with medium egg noodles or udon noodles. Just cook them according to the package directions.
- How to add more sauce? For a more saucy dish, you can add a splash of soy sauce and a few drops of sesame oil to the pan along with the chicken stock. A squeeze of fresh lime juice at the end will also brighten the flavors.
- Can I use different vegetables? Absolutely. This is a great recipe for using up vegetables. Sliced bell peppers, mangetout, or beansprouts would all be excellent additions.
What To Serve With Beef & Noodle Stir-fry
This is a wonderful one-bowl meal, but it also pairs nicely with:
- Crispy vegetable spring rolls
- Prawn crackers
- A light and refreshing cucumber salad
How To Store Beef & Noodle Stir-fry
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will absorb the broth as they sit. Reheat gently in a pan or in the microwave.
Beef & Noodle Stir-fry Nutrition Facts
- Serving Size: 1 serving
- Calories: 550 kcal
- Fat: 20g
- Carbohydrates: 45g
- Protein: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have a wok?
A large, heavy-based frying pan or skillet is a perfect substitute. The most important thing is that the pan can get very hot to properly sear the beef and stir-fry the vegetables.
Can I make this with chicken or prawns?
Yes, this recipe is very versatile. You can substitute the beef with thinly sliced chicken breast or a handful of raw prawns. Adjust the cooking time accordingly to ensure the protein is cooked through.
Is this recipe spicy?
It has a mild to medium heat from the fresh red chilli. To control the spice, you can use less chilli or make sure to remove all the seeds and white membranes before slicing.
Try More Recipes:
Beef with Pak Choi, Mushrooms and Noodles Recipe
Course: DinnerCuisine: Asian FusionDifficulty: Easy2
10
minutes10
550
kcalA quick and healthy noodle bowl with tender, cumin-spiced beef, crisp pak choi, and earthy mushrooms in a light and fragrant broth.
Ingredients
75g thin rice noodles
115g beef sirloin
1 tsp ground cumin
½ red onion, sliced
Thumb-sized piece of ginger, sliced
1 red chilli, sliced
Handful of shiitake & oyster mushrooms, torn
200ml chicken stock
1 pak choi, quartered
Olive oil, sea salt
Directions
- Soak rice noodles in boiling water to soften; drain.
- Rub the beef with olive oil, cumin, and salt.
- Sear the beef on all sides in a very hot pan.
- Add the onion, ginger, and chilli and cook for 2 minutes.
- Add the mushrooms, chicken stock, and pak choi.
- Stir in the drained noodles and check the seasoning.
- Slice the beef and serve on top of the noodles and vegetables, pouring the pan broth over everything.
Notes
- A very hot pan is essential for getting a good sear on the beef and keeping the vegetables crisp.
- Don’t overcrowd the pan; this will cause the ingredients to steam rather than fry.
- This is a “principal recipe” that can be easily adapted with different proteins or your favorite vegetables.
- For a richer flavor, you can use beef stock instead of chicken stock.