Sizzling Beef with Pak Choi Noodles Sizzling Beef with Pak Choi Noodles

Sizzling Beef with Pak Choi Noodles

A light stir fry with strips of rump or fillet steak and fresh noodles.  It's a speedy supper dish to add to your recipe repetoire.

prep time
20 mins

cook time
10 minutes

serves
4 people

  • Energy

    315kcal

  • Fat

    8g

  • Saturates

    2.2g

  • Carbs

    32.6g

  • Sugars

    4.5g

  • Fibre

    7.1g

  • Protein

    28.3g

  • Salt

    1.8g

Ingredients

  • 350g lean rump or fillet steaks, cut into thin slices
  • Freshly milled black pepper
  • 2 tablespoons light soy sauce
  • 2 tablespoons dry sherry
  • 1 x 5cm piece fresh root ginger, peeled and finely chopped
  • 2 teaspoons 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 teaspoon Thai fish sauce
  • 1 small red chilli, deseeded and finely sliced
  • 300g pack prepared noodles
  • Grated zest of 1 lemon

Method

  1. Put the beef in a large bowl, season with pepper, soy sauce, sherry, ginger and half the oil and marinate for 20 minutes.
  2. 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 beef for 4-5 minutes.
  3. 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.
  4. Add the lemon zest and serve immediately.

Tips:

If you can’t get pak choi or purple sprouting broccoli, use the traditional green broccoli variety instead. For extra speed use a prepared pack of stir fry vegetables and a light stir fry sauce of your choice.