Dianne says, “This is obviously a Korean beef stir-fry, but is also suitable as a vegetarian option. Swap the meat out for tofu or add some baby corn, bok choi or even aubergines. Chicken, pork tenderloin or prawns also make a tasty alternative. AND, for all the Banters out there, ditch the egg noodles and toss with courgette spirals. So you see, this stir-fry is like a Chinese t-shirt, you know what I mean …… One size fits all! Adapt and substitute until everyone in the family is happy and had a turn at their own customised Korean stir-fry.
The greatest advantage for busy mums or anyone not that comfortable behind the stove, is that a stir fry is virtually fail-safe! The most challenging part will be the vegetable chopping, ’cause I’m not gonna lie, your knife skills will be seriously honed once you’re done here. To save time, prep and chop in the morning and it’ll be a breeze putting it all together when you get in from work. A generous scattering of toasted sesame seeds adds a delicious nuttiness and is to me, completely essential. You can also try toasted cashews, which are superbly good with any Asian style food.”
Korean beef & egg noodle stir-fry
For the sauce
3 tablespoons soy sauce
1 scant teaspoon Sriracha sauce (or substitute with a similar hot chilli sauce)
2 teaspoons sesame oil
150ml chicken stock
2 tablespoon lime or lemon juice
1 tablespoon honey
3cm knob ginger, grated
1 teaspoon cornflour
For the stir fry
200g egg noodles or rice noodles
2 tablespoons vegetable oil
1 tablespoon sesame seed oil
2 carrots, julienned
1 red and yellow pepper, deseeded and thinly sliced
1 pack (200g) sugar snaps
250g button mushrooms, diced
3 courgettes, julienned
350g steak, thinly sliced
handful fresh basil, roughly chopped
2 tablespoons toasted white and black sesame seeds
For the sauce, whisk all the ingredients together in a small jug and set aside. Cook the noodles in salted water until just tender but still firm enough to hold together. Drain and set aside. Heat 1 tablespoon vegetable oil in a wok or large based frying pan. Add the carrots and sweet peppers and cook for several minutes on a high heat. Season lightly and remove from the pan. Add a drop more oil before adding the sugar snaps, mushrooms and courgettes. Stir fry for several minutes, season lightly, remove from the pan and add to the carrots and peppers.
Heat the sesame oil and once hot, add the steak and cook for about 3 minutes. Pour in 1/4 cup of the sauce and stir to coat the meat. Add all the vegetables to the pan and pour over the remaining sauce. Toss gently and allow the sauce to thicken and the vegetables to heat through. Pile in the noodles and chopped basil. Give the stir fry a final toss and serve with toasted sesame seeds.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE