In a bowl, combine the beef, rice wine vinegar, cornflour and sesame oil. Deep fry for 1 minute. Drain through a colander placed over a bowl.
Add another glug of fresh oil to the wok and, working quickly and vigorously, fry the shallot, ginger, garlic, lemongrass and NoMU Oriental Rub for a minute or 2. Add the red pepper, broccoli and mushrooms and stirfry for 3 minutes. Add the soy sauce and oyster sauce. Add the beef stock, followed by the cornflour. Add the spring onions, followed by the noodles. Stirfry until the noodles are heated through and thoroughly coated in sauce. Serve immediately.
Wine suggestions
This rich meaty dish enhanced by dark soy sauce and shiitake mushrooms would be perfectly matched by a full bodied Shiraz. Graham Beck’s The Ridge Shiraz 2001 has pepper and blackberry fruits, licorice and spiciness on a complex palate with a long finish. A French alternative would be a Chateauneufdu- Pape, a full bodied blend from the Southern Rhone.
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Beef and Shiitake Pie |
