Ingredients
Units
Scale
- 2 tbsp tallow
- 400 g beef strips
- 1 egg
- 1 tbsp tamari
- 1 tsp mirin
- 1 tsp oyster sauce
- 2 tsp potato starch
- Pinch black pepper
- 1 red chilli (deseeded and thinly sliced)
- 1 thumb fresh ginger (peeled and grated/minced)
- 2 cloves garlic (grated/minced)
- 1 onion (thinly sliced)
- 1 red pepper (cut into thin strips)
- 1 carrot (julienned)
- 1 spring onion (thinly sliced)
- Bok choi (sliced)
- 3 tbsp water
- 200 g egg noodles ((dry weight))
Instructions
- In a bowl whisk together your egg, tamari, mirin, oyster sauce and black pepper. Add your beef strips and marinate for 15 minutes whilst you prep your veg.
- Get your pan nice and hot. This way you'll get nice, crispy beef with colour.
- Put 1 tbsp of your tallow in the hot pan and then remove your beef from the marinade and lay it evenly in the pan. Save the marinade.
- When you have colour on your beef, transfer it to a plate to rest whilst you work on the vegetables.
- Get your egg noodles in hot water as they take 5 minutes.
- Remaining 1tbsp tallow into a pan.
- Garlic, onion, chilli and ginger in the pan for 1 minute.
- Add your pepper, carrot and sprig onion and cook for 2 minutes.
- Mix the potato starch with the marinade, add to the pan and cook for a further 2 minutes.
- Add the bok choi and cook for 1 minute before adding the beef back in for 30 seconds.
- Serve with rice or egg noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes