Beef Fillet Tail Noodle Stir Fry with Broccoli & Wild Mushrooms

SERVES 2
TAKES 30 MINUTES

Beef fillet tails are a cost effective alternative to the classic fillet steak, yet equally as tender. Ask your butcher specifically for this cut and he will be happy to oblige. They work wonderfully in a simple and satisfying stir fry as they lend themselves to quick cooking at a high heat. Beef works fabulously with the umami flavour from mushrooms and pairs perfectly with crunchy broccoli and soft, chewy noodles. The perfect midweek meal, cooked in no time at all. Top tip: Pop your fillet tails in the freezer for 20 minutes before you begin cooking, this will help firm the meat up, making it easier to slice as thinly as possible.

1. Place the beef fillet tails in the freezer for 20 minutes before you want to cook, this will help firm the meat up, making it easier for you to cut thinly.
2. Place your noodles in a bowl of hot water to help loosen. Set aside for later.
3. Begin by making the sauce, add all the ingredients together in a bowl, whisking well to combine, set aside for later.
4. Remove the beef from the freezer and slice as thinly as you can, horizontally, against the grain – this will help keep the meat tender. Set aside.
5. Tear the mushrooms into rough pieces so they are a similar size and will cook evenly, set aside.
6. Place a wok or wide pan on a high heat – it ideally needs to be screaming hot! Add 2tsp of sesame oil and when smoking, add the thinly sliced beef. Fry until browned on all sides, approx. 3 minutes then remove from the pan and set aside.
7. Turn the heat down to medium and add in the garlic and ginger, fry for 2 minutes until smelling fragrant then add in the broccoli and mushrooms. Continue to fry for a further 5 minutes then add the browned beef back into the pan.
8. Drain the noodles and add these too, pour over the sauce and increase the heat to high. Fry everything together for a further 6-7 minutes until the sauce begins to reduce, the mushrooms have softened and the noodles become soft and chewy.
9. Remove from the heat and serve immediately into bowls. Finish with a garnish of red chilli, chopped coriander and a sprinkling of furikake or sesame seeds. Enjoy!

• Sesame oil, for frying
• 800g beef fillet tails (ask your butcher for these)
• Knob of ginger, peeled and thinly sliced
• 1 garlic clove, peeled and thinly sliced
• 150g tenderstem broccoli, stalks sliced in half lengthways
• 120g wild mushrooms
• 400g noodles (we used quick to cook egg noodles)
• 1 red chilli, thinly sliced for garnish
• Pinch of furikake (sesame seeds will also do)
• Small handful of coriander, roughly chopped for garnish

For the sauce:

• 1 tbsp gochujang paste
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 garlic clove, peeled and grated
• 1 tsp ginger paste
• 1 tbsp honey
• 1 tsp shaoxing rice wine
• 1 tsp MSG (optional)
• 2 tbsp water