Main Lunch

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.