Categories
 30Mins Prep Time |
 20Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
- 150 g Egg Noodles or noodles of your choice
- 320 grams Tenderstem Broccoli
- 2 cloves garlic finely sliced
- 75 g Green Beans
- 250 grams Lean flank steak
- 1 Green Pepper finely sliced
- 1 head Pak Choi finely sliced
- 1 Red Pepper finely sliced
- 1 carrots or small sweet potato peeled and finely sliced
- 2 Chillies deseeded and finely sliced optional
- 1 stick Fresh Ginger approx. thumb-sized peeled and finely grated
- 4 Scallions finely sliced to garnish
- 1 Shallots finely sliced
- 75 g Sugar Snap Peas or mangetout
- 1 tbsp Vegetable Oil
- 1 Yellow Pepper finely sliced
- For the Stir Fry Sauce
- 2 tsp Cider Vinegar or rice wine vinegar
- 2 tbsp Oyster Sauce
- 1 tsp Sesame Oil
- 4 tsp Soy Sauce
- 2 tbsp Sweet Chilli Sauce
- 4 tsp Tomato Ketchup
Cooking Instructions
- First cook the noodles according to the packet instructions, then drain and set aside.
- To make the stir fry sauce, whisk all the ingredients together in a jug and check the seasoning.
- Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
- Heat the oil in a wok, deep frying pan or non-stick pot until it's almost smoking. Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes.
- Throw in the carrot or sweet potato and keep it moving around the pan for 90 seconds. Add the peppers and cook for 2 to 3 minutes, then add the broccoli, pak choi, green beans and sugar snap peas and cook for 1 minute more.
- Add the shallot, garlic, chillies, if using, and the ginger and cook for 1 minute, stirring constantly so that nothing sticks. Pour in the sauce, then add the cooked noodles and toss everything together until well combined.
- Divide the stir-fry between your serving plates and garnish with the spring onions.