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INGREDIENTS:
- Gunma Wagyu Bee
- Mushrooms
- Noodles of choice
- One onions
- Ginger, thumb sized, sliced
- 1 clove of Garlic, grated
- Soy sauce (light & dark)
- Oyster sauce
- White wine rice vinegar
- Honey or pinch of sugar
- Chillies (optional)
- 1/2 teaspoon of Baking soda
- 1/2 tablespoon of corn starch
METHOD:
1. Slice your beef steak into thin strips & add the cornflour & baking soda. Stir until the beef is fully coated. Add about 2 tablespoons of light soy source, stir & set aside to allow this to marinade until you need it
2. Pop your udon noodles on to cook, these shouldn’t take long.
3. Add a little EVOO to a pan followed by your chopped onion, mushrooms, ginger, garlic & asparagus and let this sauté for a few minutes on a high heat.
4. Add your beef & keep stirring until fully cooked. It should go a lovely dark brown colour.
5. In a little bowl combine one tablespoon of light soy, 1/2 dark soy, 1/2 oyster source, a drop of white wine vinegar & a little sugar. Add this to the stir fry, mix well.
6. Add your noodles, stir until the flavours have combined well. I added a little spring onions & chilli to garnish mine.