Barbecue Ginger Beer Beef and crispy noodle stir fry salad Recipe
Easy
Prep 20 min Cook 25min + overnight marinating time
I love this Barbeque Ginger Beer Beef and crispy noodle stir fry salad recipe it is so easy and the marinade for the beef is amazing with the zing of the ginger beer, the sweet Chili ginger and loads of fresh ground pepper. I have used a beef fillet for this but feel free to use other cuts of beef such as rump, scotch, flank and sirloin which are all suitable for barbequing. Because we are slicing the beef first before marinating this makes a really quick cooking dish so make sure you have a hot barbeque and lots of hungry mouths.
Ingredients
- 500g eye fillet steaks or beef of your choice, sliced into thinner, smaller steaks instead of strips
- ¾ cup GINGER BEER
- 6 cloves garlic, crushed
- 1/3 cup SWEET CHILI GINGER
- ½ tsp chopped fresh chili
- 1 tbsp soy sauce
- A good grinding of fresh black pepper
For the Salad
- 120g thin rice stick noodles
- 2 cups of oil for frying
- 1/3 cup olive oil
- 2 zucchini, sliced into 1 cm rounds
- 150g purple shallots, sliced
- 6 eshallots, cut into 1 ½ inch pieces, we are using the green and white parts
- 200g fresh shitake mushrooms, half left whole and have quartered
- 1 red capsicum, deseeded, the white membrane removed and sliced into strips
- 40g GLACE GINGER, sliced thinly
- 5 large basil leaves, shredded
- 1 ½ tbsp sesame seeds, toasted in a dry pan over moderate heat until golden
Recipe Steps
The beef is best left marinating over night or put it on to marinate in the morning and then cook it at night. Combine all the ingredients for the marinade in a bowl, add in the beef, cover and set aside in the fridge.
Heat the oil in a deep fry pan or pot and pull apart the rice noodles, this is a little messy and you always end up with noodles everywhere so either do it over a bowl, bin or outside. Test the oil by dropping in a noodle or two and it they puff up the oil is ready.
These are best done in batches and have some paper towel on a plate to drain the fried noodles when finished. Set the fried noodles aside. If you don’t want to go to the trouble of frying, you can pick up packets of crispy noodles in Asian markets and at the supermarket, which are just as good.
If you are using a barbeque for this recipe then you will want to have it fairly hot, toss the zucchini with a generous amount of the oil and fry them on both sides until golden, set them aside in a bowl, then go onto the barbeque with the shallots and the white part of the eshallots. .
Cook these for 2-3 minutes. The key to getting colour is when you put something on the hot plate then leave it there for a minute at least, to colour then turn it. And again remove the shallots and eshallots and add them to the bowl with the zucchini. Throw on the tops of the eshallots turn them and then remove them and add them to the bowl, fry the mushrooms until just done about 3-4 minutes, and you want to get a little colour on the mushrooms, add them to the bowl and then cook the capsicum. Scatter the sliced ginger over the cooked vegetables and toss lightly.
To cook the beef, ensure that the barbeque is hot, using a pair of togs remove the beef and try and drain off as much of the marinade as possible before cooking, once the beef is cooked it shouldn’t take any longer than 1-2 minutes each side.
Pour the marinade into a pot and bring to the boil, boil for 4-5 minutes to reduce slightly and pour this back over the beef.
To serve the dish, add in some of the noodles to the vegetables and a couple of spoons of the reduced marinade and toss, pile onto plates and then top with the cooked beef and a little more of the sauce, garnish with the toasted sesame seeds and shredded basil.