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Beef & Noodle Stir-fry

A lovely balance of flavours and textures for a quick no-nonsense yet healthy and tasty meal. This stir-fry beef supper is great for mid-week!

Beef & Noodle Stir-fry

Ingredients

Serves 4

  • 150 g (5 oz) medium Chinese egg noodles
  • 1 tbsp toasted sesame oil
  • 1 red chilli, seeded and thinly sliced
  • 2 garlic cloves, sliced
  • 450 g (1 lb) thin cut sirloin steak, trimmed and sliced
  • 175 g (6 oz) pak choi, cut across into 2.5 cm (1 inch) wide strips
  • 175 g (6 oz) shitake mushrooms, sliced
  • 100 g (4 oz) canned water chestnuts, drained and sliced
  • 100 ml (3 ½ fl oz) chicken stock (from a cube is fine)
  • 4 tbsp oyster sauce
  • 4 tbsp teriyaki sauce
  • 4 spring onions, thinly sliced

    • Method

    Plunge the noodles into a pan of boiling salted water, then remove from the heat and set aside for 4 minutes or according to packet instructions. Drain, cover with cling film to keep warm and set aside.

    Heat a wok or large frying pan until smoking hot. Add the sesame oil and swirl around, then quickly tip in the chilli and garlic. Stir-fry for 20 seconds, then tip in the steak and stir-fry for another 2-3 minutes until just tender and lightly browned.

    Add the drained noodles to the wok with the pak choi, shitake mushrooms and water chestnuts. Stir fry for another 2-3 minutes until the mushrooms are tender and the pak choi has wilted slightly, then stir in the chicken stock, oyster sauce and teriyaki sauce and bring to a simmer until slightly thickened and heated through. Divide the beef and noodle stir-fry among warmed bowls and sprinkle over the spring onions to serve.

    Cook’s notes

    Sirloin steak is very lean, but there is fat around the top edge of each steak and marbled throughout the meat itself. You can trim off the fat around the edge, but the marbled fat gives the meat a lovely succulence and flavour. If you want your meat completely lean, choose fillet instead.