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| Preparation time: |
10
min
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| Cooking time: |
25
min
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Ingredients
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150g / 5oz dried egg noodles
sunflower oil
400g / 14oz beef steak, cut into thin strips
sea salt and freshly ground black pepper
a small handful of fresh coriander, stalk chopped and leaves put to one side
2 thumb sized pieces of fresh ginger, finely sliced
1 or 2 fresh chillies, deseeded and chopped
1 red pepper, cut into strips
1/2 a courgette, core removed and cut into strips
1 tablespoon honey
4 tablespoons soy sauce
1 tablespoon sesame oil
2 limes
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Cook the noodles in boiling salted water until soft. Drain well and put to one side.
Place your wok on the heat, and get it really hot. Then add a splash of sunflower oil and the strips of beef. Season with salt and pepper and stir-fry the meat for a minute until lightly browned on all sides. Remove from the pan to a plate and keep warm.
Add another splash of sunflower oil and add the chopped coriander stalk, ginger, garlic, chilli, pepper and courgette. Stir-fry for a minute until lightly browned and then add the drained noodles and the honey.
Stir-fry until the noodles are nice and hot, then add the cooked beef and any resting juices on the plate and season with the soy sauce, sesame oil and the juice from the limes to balance the flavours.
sprinkle with the coriander leaves before serving.
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Make sure you use good tender rump or sirloin for this, as it is only cooked very quickly in the wok. |
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