beef

beef with pak choi, mushrooms and noodles

servings
1

method

Boil the kettle and soak the noodles in the boiling water according to the packet instructions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a pinch of salt and rub all over. Place in a really hot frying pan and sear on all sides. Add the onion, ginger and chili and cook for a couple of minutes, then add the mushrooms, stock and pak choi. Drain the noodles and add them to the pan. Stir around, and correct the seasoning. Slice up the beef and serve the noodles and pak choi in a big bowl, with the beef slices on top. Pour over the broth from the pan.

• from Jamie's Dinners

ingredients

• 115g thin rice noodles
• 115g beef sirloin
• olive oil
• 1 teaspoon ground cumin
• sea salt
• ½ a red onion, finely sliced
• a thumb-sized piece of fresh ginger, peeled and finely sliced
• 1 fresh red chilli, deseeded and finely sliced
• a small handful of shiitake and oyster mushrooms, brushed clean and torn up
• 200ml chicken stock
• 1 pak choi, quartered

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tried this recipe or a similar one? share your tips...

1. by Gwen on Fri 17 Feb 2012 @ 10:45

I'm looking for a similar recipe shown on Jamie's 30min tv show but it had szechuan pepper& chili as a marinate, there were more veggies than just pak choy and they had black bean sauce in them and the noodles had dreid chili oil in them too...I think. Can someone help? Tks.

2. by bill on Wed 18 Jan 2012 @ 11:38

the beef was a little on the chewy side

3. by ChinaChris on Sat 31 Dec 2011 @ 04:06

I live in China and feel this dis needs to add some toasted wild peppercorns and a little more chopped birds eye chili pepper to strengthen the flavour... just my opinion but its how we cook it here... oh btw wild pepper is also know as Szechuan pepper back in UK try it. its amazing ...

4. by Eve on Sun 27 Nov 2011 @ 18:29

I have never cooked pak choi before and my market had two sizes, large and small ones. I got the large one but it seems to be a lot for this recipe? Do you cut the whole thing into quarters, including the leaves? Sorry but I am cooking challenged :(

5. by Rachel on Tue 08 Nov 2011 @ 10:50

This recipe is yummy!!

6. by jannine on Mon 10 Oct 2011 @ 21:41

im cooking this in two days i eat alot of beef has anyone tried this with pork? would you cut a chop up or use diced pork?

7. by Lizzie on Fri 13 May 2011 @ 12:46

I cook this all the time and just leave the mushrooms out and its still delicious! The Pak Choi has a really lovely nutty taste that goes so well with the flavours, i wouldnt subsitute it, if you can help it. Equipment wise, I just use a wok and a saucepan for the noodles.

8. by DannyMcC on Tue 26 Apr 2011 @ 13:58

I personally wouldnt try to substitute pak/bok choi with spinach, the only thing similar is the colour! Flavourwise pak choi is more like lettuce than it would be spinach! Otherwise i don't see it being a problem without the mushrooms. Perhaps bulk it out with some baby corn and/or spring onions?

9. by darina on Thu 14 Apr 2011 @ 17:52

what equipment do you use when cooking this dish?

10. by missteek on Thu 16 Dec 2010 @ 18:23

Does anyone know how this dish would be without the mushrooms? my daughter hates them!!! Grrrr

11. by MidnightChef on Wed 25 Nov 2009 @ 06:34

I personally wouldnt try to substitute pak/bok choi with spinach, the only thing similar is the colour! Flavourwise pak choi is more like lettuce than it would be spinach! It adds a plain green vegetable to the dish that has wonderful flavor soaking qualities.

@Mara check with your grocer, they may be able to get it for you. Its a common staple to get at any asian type grocer as well. I can't see it being close to the same flavor dish if you tried to use spinach.

Midnight Chef

12. by alexandra on Sat 26 Sep 2009 @ 18:20

Pak Choi is a lot like spinach so i guess you could substitute...

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