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Recipes

Hoisin beef with shitake, noodles and spring onion dressing

Serves:4

Difficulty:Easy

Ingredients:

400g beef rump, thinly sliced
1/3 cup Chang’s Hoisin sauce
2 tbsps peanut oil
1 large brown onion, sliced
2 cloves garlic, crushed
250g shitake mushrooms, sliced
1 packet Changs Hokkien noodles
1/4 cup gluten-free beef stock
1/2 cup thinly sliced spring onions
1/4 cup firmly packed coriander leaves, finely chopped
1 red chilli, finely chopped
1/4 cup Chang’s Light Soy Sauce
2tbsps Chang’s Sesame oil

Method:

Place beef and Hoisin sauce in a large bowl, stir until well combined.
Heat half the peanut oil in a large frying pan or wok over high heat; add beef, in batches, and stir-fry 3-4 minutes or until golden and cooked through.
Transfer to a plate.
Add remaining oil to the pan and stir-fry brown onion, garlic and mushrooms for 2-3 minutes or until onions are browned and softened.
Return beef to pan with stock and noodles and stir-fry a further 2-3 minutes or until combined.
Serve garnished with the combined spring onion, coriander, chilli, Soy and sesame oil.

Gluten Free Option: use Wok-Ready Noodles in place of Hokkien Noodles

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