Beef Shabu Shabu Stir-Fry Noodles
20 min
4 SERVINGS
INGREDIENTS
Beef Shabu Shabu- 1 pack of Sadia Beef Shabu Shabu, thawed
- 5 tbsp soy sauce
- 1 tsp baking soda
- 400g chinese egg noodles
- 1 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 2 tsp ginger, finely chopped
- 2 cups bokchoy, thinly sliced
- 2 cups carrots, finely chopped
- 237 ml (1 cup) chicken broth
- 2 scallions, roughly chopped
- 2 tbsp sesame oil
METHOD
- Begin by preparing the beef shabu shabu. Place Sadia Beef Shabu Shabu in a bowl. Add 1 tbsp soy sauce and 1 tsp baking soda, then mix to combine. Set aside to marinate for 15 minutes.
- Bring a pot of water to boil. Then, add the chinese egg noodles and cook for 2-3 minutes. Drain the noodles and set them aside.
- Add the vegetable oil to a pan and fry the marinated Sadia Beef Shabu Shabu over high heat for 2-3 minutes per side, until the beef is almost fully cooked. Set them aside on a plate.
- In the same pan, fry the finely chopped garlic and ginger for 30 seconds over medium-high heat until fragrant. Then add the thinly sliced bok choy and carrots. Stir-fry these together for 2-3 minutes or until they have softened.
- Add the partially cooked chinese egg noodles to the pan, followed by the beef shabu shabu and the remaining 4 tbsp soy sauce and chicken broth. Saute everything to combine and cover the pan to let the noodles steam for 3-5 minutes.
- After 3-5 minutes, the noodles should be soft and the beef shabu shabu fully cooked. Drizzle sesame oil over and roughly saute the mixture, then garnish the dish with the chopped scallions.
Beef Shabu Shabu
No artificial flavours and preservatives
Farm Fresh
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