STIR-FRIED BEEF WITH RICE NOODLES AND MUSHROOMS

Prep time 20 mins Cooking time 15 mins Serves 4

INGREDIENTS

200g thinly sliced beef fillet 100ml peanut or grapeseed oil 2 tbsp finely grated ginger 1 garlic clove, finely chopped 200g mixed mushrooms, such as shiitake, enoki and black fungi 6 spring onions, thinly sliced 500g fresh rice noodles, sliced into 1cm ribbons

2 tbsp each dark soy sauce and light soy sauce

BEEF MARINADE

2 tbsp dark soy sauce

1 tbsp light soy sauce

1 tsp sesame oil

½ tsp caster sugar

½ tsp cornflour CHILLI-VINEGAR

2 tbsp Chinese black rice vinegar 2 tsp dark soy sauce

2 tsp roast chilli flakes in oil

METHOD

Combine beef marinade ingredients in a bowl, add beef, stir to coat and stand to marinate for 15 mins, then drain well.

Meanwhile, for chilli-vinegar, combine ingredients and set aside. Heat 25ml oil in a wok over high heat, add beef, ginger and garlic and stir-fry until fragrant and beef is browned, 2-3 mins, then set aside. Heat another 25ml oil in wok, add mushrooms and spring onion and stir-fry until just tender, 1-2 mins, add to beef and set aside.

Add remaining oil and noodles to wok and stir-fry until just golden, 4-5 mins, add soy sauces, season to taste and toss to combine. Toss with beef mixture and serve hot with chilli-vinegar.