Crispy beef with stir fried noodles
Dean Edwards brings us a simple and quick recipe that's perfect for a cold week night, as it's warming and full of spices. You can change the vegetables to whatever you happen to have in your fridge.
(Serves 4)
Ingredients:
4 nests of egg noodles200g sirloin or rump steak, sliced thinly3 tbsp corn flour1 tbsp Chinese five spice150g sugar snap peas250g baby pak choi, quartered1 thumb sized piece ginger, julienned (chopped into matchsticks)2 cloves garlic, thinly sliced3 tbsp oyster sauce3 tbsp hoisin sauce1 tbsp brown sugarJuice 1 lime4 spring onions, sliced for garnish1 tbsp sesame seeds
Method:
Cook the egg noodles in boiling salted water for 3 minutes then drain and set aside
Toss the beef in the five spice and corn flour then fry off in some oil until golden and crispy - this will take 2-3 minutes. Remove from the pan and set aside.
In the same pan add in the pak choi and sugar snaps, and stir-fry for 2-3 minutes until softened slightly then toss through the ginger and garlic for a further minute
Add in the hoisin, oyster sauce, sugar and lime then toss through the noodles until coated fully. Portion into bowls then top with the crispy beef, shredded spring onion and a scattering of sesame seeds.
Try Dean's Moroccan chicken with chickpea salad