Steps

1. Tear the mushrooms by hand into bite-sized pieces of similar thickness. (Key Tip!) Tearing by hand helps them absorb flavor better.
   🕒 01:05
2. Separate the fatty and lean parts of the thinly sliced beef, and cut each into bite-sized pieces.
   🕒 02:08
3. Place the fatty portions of the cut beef into a frying pan and stir-fry.
   🕒 02:58
4. Once fat has rendered from the beef, add 1 tbsp sesame oil and mix.
   🕒 03:29
5. Add the 200g of hand-torn mushrooms and stir-fry until softened.
   🕒 03:45
6. When the mushrooms have softened, add 1 tsp grated ginger, 2 tsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp oyster sauce, and 200cc chicken stock.
   🕒 04:27
7. Once the soup boils, reduce heat and simmer until the liquid is reduced by about half.
   🕒 05:13
8. In a separate bowl, combine 1 tbsp soy sauce, 2 tbsp sesame oil, 2 tbsp + chicken stock, and a pinch of black pepper for the sauce. Mix well.
   🕒 05:27
9. Add the reserved lean beef to the reduced mixture in the pan. Turn off the heat when the meat is still slightly pink. (Key Tip!) Cooking with residual heat prevents the meat from becoming tough.
   🕒 07:44
10. Boil the Chinese noodles according to package instructions and drain thoroughly.
    🕒 08:18
11. Add the drained noodles to the bowl with the prepared sauce and toss well to coat.
    🕒 08:38
12. Plate the noodles and generously spoon the cooked beef and mushroom mixture over the top.
    🕒 09:05
13. Garnish with mitsuba (Japanese parsley) (as needed) and seasonal citrus (as needed). Squeezing the citrus before eating adds a refreshing change of flavor.
    🕒 09:37