1kg beef sirloin steak, cut into thin strips
25g caster sugar
25g Essential Cuisine Asian Master Base
25ml mirin
10ml sesame oil
25ml cold water
1.25kg rice noodles, cooked to manufacturer’s instructions
4 eggs, beaten 50ml vegetable oil
250g white onion, peeled and finely sliced
5 cloves of garlic, crushed
150g spring onions, finely sliced
150g carrots, peeled and cut into fine strips (Julienne)
150g shiitake mushrooms, sliced. Use chestnut mushrooms if unavailable
250g baby spinach, washed
25ml gluten free soy sauce
10g cracked black pepper
1. For the marinade, in a suitable bowl mix together the sugar, Essential Cuisine Asian Master Base, mirin, sesame oil and water. Add the steak and mix in the marinade until thoroughly coated. Cover and chill in the refrigerator until required
2. Next make the omelette, heat a suitable wok or frying pan over a medium heat, add half the oil and pour in the eggs, gently cook for 1-2 minutes, flip over and cook until set. Slide the omelette on to a chopping board, fold in half and cut into fine strips
3. For the stir fry, over a high heat add the remaining oil to the wok or suitable frying pan, add the onions, carrots and garlic, fry for 5 minutes keeping the ingredients moving in the pan
4. Add the beef and marinade and cook for 2-3 minutes, stir in spring onions, mushrooms and spinach and cook for a further 4-5 minutes
5. Add the noodles, soy and black pepper, stir and cooked for a further 2-3 minutes or until the noodles are at required temperature. Serve as required
Use sweet potato noodles instead of rice noodles to mix things up!