Grass-Fed Beef Noodle Stir Fry

This stir fried noodle recipe is a great way to re-purpose leftover grass-fed steaks or roast beef into a completely different dish.

Drink Pairing: Japanese lager (Sapporo, etc)

Ingredients Serves: 4

  • 3/4 pound Cooked Grass-Fed Beef Steak or Roast
  • 2/3 pound Fresh Mushrooms
  • 1 pound Fresh Udon Noodles
  • 4 Baby Bok Choy
  • 1 t Grated Ginger
  • 4 T Tamari Soy Sauce
  • ¼ cup Beef Stock
  • 4 Scallions, plus extra for garnish.
  • 1/3 bunch of Chives
  • 2 Garlic Cloves
  • 2 t Granulated Sugar
  • 3 T Unsalted Butter
  • 1 T Canola Oil
  • Sesame Oil
  • Sesame Seeds

Instructions

1

Slice the chives into ½” lengths, slice the scallions on the bias & quarter the baby bok choy lengthwise. Slice the mushrooms if they’re a thicker variety. Mince the garlic cloves & cut the grass-fed beef into cubes.

2

Stir fry the mushrooms in the canola oil over very high heat until browned.

3

Cook the noodles in boiling water until tender. Drain off the water

4

Add the bok choy, scallions, ginger and beef to the mushrooms. Stir fry the scallions, ginger, beef and bok choy with the mushrooms until the bok choy and scallions are tender.

5

Add the beef stock, tamari, sugar and chives to the stir fry. Stir to combine.

6

Toss the stir fry ingredients in a bowl with the noodles and butter until the butter has melted.

7

Return the noodle mixture to the frying pan and briefly stir fry to combine all the flavors.

8

Serve topped with sesame seeds, scallions and sesame oil to taste.