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 medium-high heat. Add remaining oil and coat the pan. Cook the slices of shiitake mushrooms, set aside.

Drop pieces of Beef Stir-Fry into the wok, cook all sides for 2-3 mins until browned. Add sweet soy sauce mix and quickly toss to coat the Beef Stir-Fry. 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 Stir-Fry 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.