Beef Noodle Soup with Pak Choi
Speedy and very tasty, this is one of those dishes that makes you realise that cooking at home is so much better (and better for you) than ordering takeout.
4 tablespoons sake
3 tablespoons mirin
1 tablespoon soy sauce
3 cloves garlic, finely chopped
1 red chilli, finely chopped
300 g sirloin steak, cut into strips
1 tablespoon extra virgin olive oil or Irish
500 ml beef or chicken stock
100 g rice vermicelli noodles
2 heads of pak choi
small bunch of fresh coriander, chopped
Combine the sake, mirin, soy sauce, garlic and chilli. Add the strips of beef and leave to marinate
for an hour if you have time.
Heat the oil in a frying pan, remove the beef from the marinade with a slotted spoon and fry
over a high heat for a couple of minutes, then add the marinade and fry for another minute.
Meanwhile, bring the stock to the boil in a saucepan, add the noodles, cook for a minute and
then add the white parts of the pak choi and cook for another minute. Then add the beef and
the green parts of the pak choi.
Deglaze the frying pan with a ladle of the stock, adding the dark liquid to the broth. Serve in
deep bowls with the fresh coriander sprinkled on top.
Taken from The Irish Beef Book by Pat Whelan and Katy McGuinness is in shops now, priced at €22.99