Ingredients
- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons shaoxing rice wine or dry sherry
- 300 g (10 oz) lean rump (round) steak, trimmed and thinly sliced
- 4 cups (1 litre) salt–reduced beef stock
- 4 spring onions (scallions), sliced
- 1⅔ cups (150 g) sliced shiitake mushrooms
- 200 g (7 oz) baby bok choy, halved
- 250 g (8 oz) dried egg noodles
- 1 tablespoon sunflower oil
Preparation
- Put the soy sauce, sesame oil and shaoxing rice wine in a bowl and stir well to combine.
- Add the steak and toss well to coat.
- Set aside.
- Put the stock in a large saucepan or flameproof casserole dish over medium–high heat.
- Add the spring onions, mushrooms and bok choy and simmer for 2 minutes.
- Add the noodles to the pan and cook for 2–4 minutes, or until tender.
- Meanwhile, heat the sunflower oil in a wok or large non–stick frying pan over high heat.
- Add the steak and stir–fry for 2 minutes, or until browned on both sides.
- Add the steak and any cooking juices to the simmering stock and bring to the boil.
- Season with black pepper, to taste, divide among serving bowls and serve immediately.