Noodles with stir-fried beef and mustard greens

Fried noodle

This would be a quick meal for you if you already did the grocery or have the ingredients available at home: like the egg noodles (or vegetarian noodles), beef filet and vegetables. I really like mustard greens to go with this dish. In Vietnam, there are a few types of mustard greens, this is the sweet type (there is another one that is bitter). The English name for this type is indeed ‘Edible Rape’ (in Chinese it is ‘Yu Choi’). It is very quick and not difficult to make. The dish above was made by my boyfriend since it’s not complicated and he always likes cooking with a wok. For those who know and like Sriracha chili sauce, make use of it in this dish when served at the table or mix it before transfer from the wok to the plate. I normally prepare the marinated beef in the weekend so I can skip time in the weekday. (Please refer to my post.)

Ingredients: (for 2)

– 350g beef filet, thinly sliced across the grain

– 300-400g mustard greens, cut 4cm long

– 5-6 rolls of noodles (I tend to use 2-3 rolls per person but it also depends on how much you eat).

– 1 clove garlic (chopped)

– Oyster sauce, sugar

– Salt, pepper to season

– 5 tbps. sunflower oil 

For mustard greens and the noodles, I think you have to get them at a Chinese shop.

How to make:

1. Marinating the beef with 1 tbsp. oyster sauce, 1/4 tsp. sugar, 1/8-1/4 tsp. salt and garlic for 15-20 minutes. Read my post here on how to make beef tender. 

2. In the mean time, wash and cut mustard greens into 4cm long and cook the noodles.

3. In a wok or a large pan, heat 2-3 tbsp. of oil, when the oil is very hot, quickly stir-fried the beef. When the beef is no longer red (take about 2-3 minutes only), transfer it to a plate or bowl, with the juice. Heat the rest of the oil and stir-fry mustard greens. Season with 1/8 tsp. of salt. You might add in 1-2 tbsp of water so the vegies don’t get burnt. Evenly stir-fry for 3-4 minutes.

4. Add the beef and its juice back to the wok, mix them well with mustard greens. Now, put the done noodles in the wok and toss them all together. Sprinkle with pepper before turning off the heat. 

Serve hot.

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