Ingredients Jump to Instructions ↓

  1. 600g beef rump steaks

  2. 400g baby bok choy, shredded

  3. 3 green onions (green shallots), sliced

  4. 1 cup (80g) bean sprouts

  5. 50g shiitake mushrooms, sliced

  6. 250g cherry tomatoes, halved

  7. 2 tablespoons fresh coriander leaves

  8. 1/3 cup (80ml) soy sauce

  9. 1 teaspoon sesame oil

  10. 2 tablespoons mirin or sherry

  11. 100g packet ready to serve crunchy noodles

Instructions Jump to Ingredients ↑

  1. Cook the steak on a heated oiled grill pan (or non-stick pan or grill) until browned on both sides and cooked as desired. Slice thinly.

  2. Meanwhile, combine the bok choy, onion, sprouts, mushrooms, tomatoes and coriander in a large bowl.

  3. Combine the sauce, oil and mirin in a screw-topped jar and shake well.

  4. Add the beef, dressing and noodles to the bok choy mixture; toss gently.

  5. COOK'S NOTE: We used Chang's noodles in this recipe. Mirin is a sweet low-alcohol rice wine used in Japanese cooking, not to be confused with sake, the Japanese rice wine made for drinking.


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