This is very basic but sometimes we forget about simple meals that can be cooked quickly when we get home from work and reheated the next night. This is one of those meals which I cooked and have eaten several times this week. It is blissful to know that when I step through the door, dinner is less than five minutes away.
If you’re so inclined you can add chilli and/or ginger to this recipe at the stage where you’re cooking the veggies.
Serves 4
3 crushed garlic cloves
2 tbsp sesame oil
500g beef rump, thinly sliced
1 onion, sliced
1 green capsicum, seeded and sliced
2 bunches pak choy, leaves separated
250ml chicken stock
2 tbsp soy sauce
200g egg noodles
2 tsp toasted sesame seeds
Marinade the beef in the garlic and sesame oil for however long you have, overnight in the fridge or 30 mins.
Heat a heavy pan or wok on the stove on a high heat. Cook the beef quickly in batches and put aside. Heat 1 tsp olive oil over a medium high heat and cook the onion and capsicum stirring every couple of mins. Add the chicken stock and soy sauce. Put the pak choy in the pan, turn down a little and put the lid on.
Pour boiling water over the egg noodles and drain after a minute. Add the beef and drained noodles to the pan and turn through the sauce and veg to mix and coat. Share amongst 4 plates and sprinkle with the toasted sesame seeds.
