Recipe Inspiration

Ingredients...

Marinade:

25g Caster sugar

40g Essential Cuisine Asian Korean Style Base

25ml Mirin

10ml Sesame oil

25ml Cold water

1kg Beef Sirloin - cut into thin strips

For the stir fry:

4x Whole eggs, beaten with 25ml of vegetable oil

25ml Vegetable oil

250g White onion, peeled and finely sliced

25g Cloves of garlic - peeled and crushed

150g Carrots, peeled and cut into fine strips (Julienne)

150g Spring onions, finely sliced

150g Shiitake or chestnut mushrooms, sliced

250g Baby spinach, washed

1.25kg Glass Noodles, cooked to the packet instructions (or use Rice Noodles as a substitute)

25ml Gluten free soy sauce

Cracked black pepper, to taste

To garnish

Toasted sesame seeds

Method...

1. Mix together the sugar, Korean Style Base, mirin, sesame oil and water. Add the steak strips 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 over a medium heat, pour in the beaten 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 oil to the wok, stir in the onions, garlic and carrots, fry for 5 minutes keeping the ingredients moving in the pan.

4. Add the beef and marinade, cook for 2-3 minutes, stir in spring onions, mushrooms and spinach, cook for a further 4-5 minutes.

5. Add the noodles, soy, black pepper and omelette strips, stir and cooked for a further 2-3 minutes or until the noodles are piping hot. Serve as required.