Alive and Cooking

Dark Soy Beef

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(Serves 4)
2 sirloin steaks, fat removed
100g Swiss Brown mushroom, thinly sliced
1 carrot, thinly sliced
½ bunch of spring onions
1 dried red chilli, chopped
100ml oyster sauce
400ml beef stock
1 tbsp arrowroot, mixed with 1 tbsp cold water
200g baby spinach leaves
Extra light olive oil
450g Hokkien noodles, cooked to packet instructions
800ml water
Coriander, to garnish


Heat a wok with a splash of oil and fry the mushrooms for 3-5 minutes, then remove.
Slice the beef nice and thin, then fry in the really hot wok with a splash of oil until sealed, remove from pan and set aside.
In the same wok fry the carrot, spring onion and chopped chilli for 2 minutes then add the oyster sauce and stock.
Bring to a boil, turn down to simmer, return the beef and mushrooms to the pan and thicken with the arrowroot. Simmer for 5 minutes.
In a saucepan, boil water and then turn off the heat. Drop in the spinach for a few minutes allowing it to wilt. Strain.
In a large platter, lay down the hot noodles, lay spinach on top and pour over the dark soy beef. Garnish with coriander.

Dark Soy Beef