Sizzling Beef with Pak Choi Noodles
20 prep, 10min cook
Serves 4
Ingredients
350g rump cap beef, cut into thin slices
Freshly milled black pepper
2 tbsps light soy sauce
2 tbsps dry sherry
1 x 5cm piece fresh root ginger, peeled and finely chopped
2 tsps sesame oil
Large bunch spring onions, trimmed and roughly sliced
4 small pak choi, roughly torn, or 300g purple sprouting broccoli, trimmed
100g bean sprouts, rinsed
1 tsp Thai fish sauce
1 small red chilli, deseeded and finely sliced
300g pack prepared noodles
Grated zest of 1 lemon
Method
Put the beef in a large bowl, season with pepper, soy sauce, sherry, ginger and half the oil and marinate for 20 minutes. Meanwhile, heat the remaining oil in a large non-stick wok or pan. Remove the beef from the marinade (reserve this for later) and stir fry the meat for 4-5 minutes.
Add the spring onions, pak choi or broccoli, bean sprouts, Thai fish sauce, chilli and noodles. Stir fry for 1-2 minutes, tossing occasionally.
Add the reserved marinade and cook for a further minute. Add the lemon zest and serve immediately.
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