Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 2 whole meal noodle nests
· 2 teaspoons rapeseed or sesame oil
· 200 g lean fillet steak, cut into strips
· 1 small red onion, finely chopped
· 15 g piece of ginger, finely chopped
· 160 g chestnut mushrooms, thickly sliced
· 2 garlic cloves, finely chopped
· 160 g ready-to-eat beansprouts
· 1½ teaspoon tamari
· 1 tablespoon brown rice vinegar
· 4 spring onions, cut into lengths
Cook the noodles following the pack instructions. Meanwhile, heat half the oil in a wok and stir-fry the beef over a high heat for 30 seconds until browned. Tip onto a plate, set aside, then add the remaining oil to the wok. Stir-fry the onion and ginger until softened. Add a drop of water to prevent burning, if needed and cook covered for a few minutes. Stir in the mushrooms and garlic, and fry until they start to soften, then add the beansprouts and cook for a minute or two more until piping hot. Mix the tamari and vinegar together in a small bowl with two tablespoons of water. Add the drained noodles to the wok, toss well, then add the tamari mixture, spring onions and the beef. Stir-fry for a few minutes until heated through. Season with plenty of black pepper and serve.
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