A traditional Mauritian beef dish with noodles in a lightly seasoned broth.
Ingredients:
Beef Steak (or any cut of Beef you like)
Fresh Egg Noodles
2 Cloves of Garlic
1 Small White Onion (diced)
Spring Onion (chopped)
2 Eggs
3 tbsp Supreme Dark Soy Sauce
1 tbsp Oyster Sauce
3 tbsp Vegetable Oil
Black Pepper (milled)
1/2 tsp Salt
1/2 tsp Sugar
Serves 2
Preparation:
Dice your onions
Chop your spring onions
Chop your garlic
Slice your beef into small bite sized strips (keeping some fat on for flavour)
Combine and mix your salt, sugar, oyster sauce & 1 tbsp of soy sauce
Boil water (in a pot) in preparation for your noodles
Recipe Steps:
- Heat up your frying pan (or wok), then add 2tbsp of oil to the pan. When hot, fry your garlic and onions for about 1-2 minutes.
- Add your copped beef to the pan and fry for about 1 minute then add your black pepper (approximately 10 half turns of the mill).
- While your beef cooks, add 2 handfuls of spring onion and 1tbsp of oil to your pot of boiling water and stir.
- Return back to your beef pan and add the salt, sugar, soy sauce & oyster sauce mix you created earlier to it. Put the heat on low and continue to cook (stirring every now and again) until the beef is done.
- Add a pinch of salt to your boiling pan of water and then add your fresh egg noodles to the pan and stir. Follow the noodle manufacturers instructions for the cooking time.
- Remove your cooked beef from your pan and set aside (keep the pan for the next step).
- Put 2tbsp of Soy Sauce and 375ml of water from your noodle pan into the pan you cooked your beef in. Heat it up using a low heat until you are ready to serve your food.
- Finally, fry your eggs and serve up your home cooked Mauritian Mine Bouillie La Viande – don’t forget to garnish with a handful of fresh spring onion.
A true Mauritian will eat their Mine Bouillie La Viande with La Sauce L’ail (Garlic Sauce) & Piment Crazé (Crushed Green Chillis)
Stuck? Click below to see the video of this dish being cooked from start to finish:
