Crumbed beef noodle bowl

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 free-range eggs, beaten
1 T Woolworths crushed fresh ginger
1 t sea salt
600 g sirloin steak, cut into strips
60 g flour
White pepper, to taste
200 g panko crumbs
Sunflower oil, for shallow frying
1 litre Woolworths organic liquid beef stock
2 T miso paste
1⁄4 cup soya sauce
150 g shiitake mushrooms
170 g Woolworths fine egg noodles, cooked according to package instructions
30 g spring onions, finely sliced lengthways, to garnish
150 g radishes, cut into matchsticks, to garnish
20 g Woolworths micro coriander leaves, to garnish
2 T black sesame seeds, lightly toasted, to garnish
Lime wedges, for serving

Cooking Instructions

Mix the eggs, ginger and salt.

Mix the flour and pepper, coat the beef in the flour, then dip individually into the egg mixture allowing any excess to drip off. Roll the strips in panko crumbs and shallow fry until golden brown.

Heat the stock, miso paste and soya sauce in a large saucepan until simmering, then poach the mushrooms for 3 minutes.

Divide the broth and mushrooms between serving bowls, add the cooked noodles and top with the beef.

Garnish with the spring onions, radishes, coriander and toasted sesame seeds.

Serve immediately with the lime wedges.

Cook's note: I like to crumb the beef strips in panko crumbs for some lovely crunch in the spicy, salty broth. An easy comfort meal for a chilly night.

Browse more Asian recipes here.