Beef Stir-Fry Asian Noodle Bowl

Ingredients

• 1 pack Silver Fern Farms Beef Stir-Fry
• 2 Tbsp oil
• 2 Tbsp fresh ginger, grated
• 2 Tbsp sweet soy sauce
• 1 Tbsp miso paste
• 1 tsp brown sugar
• 200g buckwheat soba noodles
• 5 cups beef stock
• ½ cup light soy sauce or ponzu sauce, plus extra for pan
• 3cm piece fresh ginger, sliced
• 2 garlic cloves, whole
• 2 spring onions, sliced
• 1 lemon, juice of
• 100g shiitake mushrooms, sliced or 20g dried shiitake mushrooms, soaked and sliced
• To serve, steamed Asian greens like bok choy, steamed edamame beans, sliced chilli, spring onions, thin cucumber strips
  and lemon wedges

Method

Remove Silver Fern Farms Beef Stir-Fry from fridge and packaging. Season with pepper and 1 tsp olive oil. Allow to bloom at room temperature for 10 mins.

Mix together the grated ginger, sweet soy sauce, miso, sugar and 2 Tbsp water in a small bowl.

Bring a saucepan of water to boil. Cook noodles for 4 mins, until tender. Drain. Refresh in warm water.

Heat stock in a large pot with soy sauce, sliced ginger, garlic, and spring onions. Bring to boil, then reduce heat to allow to simmer. Add lemon juice.

Heat a wok or frying pan on a med-high heat. Add remaining oil and coat the pan. Cook the slices of shiitake mushrooms, set aside.

Drop pieces of beef into the wok, cook all sides for 2-3 mins until browned. Add sweet soy sauce mix and quickly toss to coat the beef. When heated through remove from pan, transfer to a plate and cover loosely with foil to rest for 3 mins before serving.

Place a serving of noodles in four bowls. Top with beef and shitake mushrooms. Garnish with steamed Asian greens, edamame beans, chilli, spring onions, cucumber strips and lemon wedges. Pour over the simmering ginger broth and serve hot.