My cooking hero beside my lovely mom, is of course Jamie Oliver. Ever since I can remember he has been apart my culinary life. Every year for Christmas I get another one of his amazing books. One of my best, is his 15 Minute Meals, although it never takes me 15 minutes, I love the variation and the ease of his dishes.
Here is my version of his Sizzling beef noodle bowls. I decided to leave out the prawns as it is a bit extravagant, especially if you are making this meal during the week and for more than 4 people.
I made this dish for one of my dinner parties and it was so successful. For starters I served ready-made pork buns from my local chinese supermarket. I don’t feel bad for buying them, they are so delicious and take 15 minutes to steam, by some good sweet and sour sauce and you are good to go. I also mixed some soy sauce with one chopped chili, a tsp of sugar and 1 tablespoon of boiling water.
2 tbsp shelled peanuts
2 tbsp sesame seeds
80g bean sprouts
1 cos lettuce
1 punnet of cress
1/2 – 1 fresh red chilli
2 cloves of garlic
1 thumb-sized piece of ginger
2 spring onions
1 bunch of fresh coriander
4 tbsp hoisin sauce
2 tbsp low-salt soy
4 nests of egg noodles
4 ready-made pork buns
Sweet and sour sauce
For the beef:
2 x 200g sirloin steaks, fat removed
1 tbsp Chinese five-spice
2 tbsp sesame oil
250g oyster mushrooms
1 large wok
1 griddle pan
1 small pot for the noodle
2 wooden spatulas
1 bamboo steamer (if you’re making the buns)
Preparation 10 minutes
Cooking time 10 minutes
Boil the kettle.
Place the bamboo steamer in a small pot with boiling water, steam for 15-20 minutes.
Place the griddle pan on high-heat. Rub the room temperature steaks with salt, pepper and the five-spice, then once the pan is extremely hot put half the sesame oil and the steaks. If your griddle pan is small cook 1 steak at a time. Cook on each side for 2 minutes.
Once the steaks are cooked, cover and allow to rest. Add the mushrooms and fry until tender, adding a few more drops of sesame oil.
Toast the peanuts and sesame seeds in the dry wok, tossing often until golden, then tip into a small bowl and put aside, leaving the wok on the heat.
Half-fill a pot with boiling salted water and add the noodles, then put the lid on- cook for 3-4 minutes.
While the noodles are cooking, finely chop the chilli, peeled ginger, garlic, trimmed spring onions and half the coriander in the processor. Put the remaining sesame oil into the wok, add the chopped veg and toss for a minute. Then add the hoi sin and soy sauces and the juice of 1 lime.
Toss for another minute. Use tongs to drain and transfer the noodles straight into the wok and toss in, loosening with a splash of noodle water if needed.
Season to taste and divide between 4 bowls.
Trim the lettuce, break the leaves apart and place a couple of leaves into each bowl with sliced radish. Snip over the cress and sprinkle with the toasted nuts and seeds and a segment of lime.
Cut the steaks into 1cm slices and serve with the crispy mushrooms and lime wedges.