Mushroom & beef stir-fry
Mushroom & beef stir-fry
Giant noodles, fragrant ginger, garlic, chilli oil, soy & spring onions
Ingrediënten
Serves 2 | total 20 minutes
- 1 bunch of spring onions
- 4 cloves of garlic
- 6 cm piece of ginger
- 125 g fresh lasagne sheets
- 1 x 150g fillet steak
- 250 g oyster mushrooms
- 1½ tablespoons chilli oil
- 1½ tablespoons low-salt soy sauce
Instructies
- Trim the spring onions and chop into 3cm lengths.
- Peel and finely slice the garlic.
- Peel and matchstick the ginger.
- Slice the lasagne sheets into 2cm-thick noodles.
- Rub the steak with 1 teaspoon of olive oil, a small pinch of sea salt and a pinch of black pepper.
- Put a large non-stick frying pan on a high heat.
- Dry fry the mushrooms for 3 minutes on one side only.
- Meanwhile, mix the chilli oil, soy, 1 tablespoon of red wine vinegar and a pinch of black pepper in a large bowl.
- Tip the mushrooms straight into the bowl of dressing, returning the pan to the heat.
- Cook the steak to your liking in the hot pan, turning every minute, with the spring onions, garlic and ginger alongside, stirring them occasionally.
- Meanwhile, cook the pasta noodles in a pan of boiling salted water for 3 minutes.
- Remove just the steak to a board to rest for a moment, then use tongs to drag the noodles straight into the frying pan, letting a splash of pasta cooking water go with them.
- Remove from the heat, pour in the mushrooms and dressing and toss together.
- Divide between bowls, then thinly slice and add the steak, drizzling over any resting juices, to finish.
