Beef Noodle Stir Fry

This beef noodle stir fry is a healthy, nutritious and easy alternative to your favourite takeaway noodle dish.

It’s high in protein, packed with flavour, full of veggies and done in 20 minutes or less making it the perfect weekday dinner.

Make it vegetarian by using tofu, tempeh or your favourite meat substitute instead of beef and swap the beef broth for veggie broth. For a vegan version, use rice noodles instead of egg noodles.

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Beef Noodle Stir Fry

Ingredients

• 300g flank or skirt steak finely sliced

• 200g egg noodles

• 2 shallots, finely chopped

• 2 red chillies, finely chopped (optional)

• 200-250g bak choi, chopped

• 2 carrots, cut into long thin strips

• 1 red pepper, cut into long thin strips

• Optional: broccoli, mushrooms, sugar snap peas

• 4-6 garlic cloves, minced

• 1 tsp freshly grated ginger

• 1 tbsp sesame oil

• 125ml beef broth

• 2 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 tsp rice wine vinegar

• 1 tsp cornstarch

• Sesame seeds and sliced spring onions to garnish

Method

1. Season the beef strips with salt and pepper, mix in the cornstarch and set aside.

2. Heat the sesame oil in a wok or deep skillet on a medium-high heat. Add in the beef strips with the garlic and ginger and stir fry until almost cooked.

3. Add in the shallots and chillies and sauté for a further 2 minutes or so.

4. Add the rest of the veggies to the wok along with the beef broth, soy sauce, hoisin sauce and rice vinegar. Mix well and leave the veggies to soften for a few minutes.

5. In the meantime, cover the noodles with boiling water and leave for 5 minutes or until soft.

6. Add the noodles to the wok and combine with the beef, veggies and sauce.

7. Serve with sesame seeds and the sliced spring onions on top and enjoy