Asian Beef and Noodles

You'll love the punchy Asian flavours in the marinade; they add a delicious boost to the dish. Use strips of beef sirloin or rump or if you have cooked steak in the fridge, cut into strips and add to the stir-fry to heat through before serving.

Key Information

Ingredients

600g of Mark Sirloin (cut into 3cm x 1cm strips)
200g of dried noodles
1/2 head of broccoli (cut into florets and sliced)
150g of green beans (sliced)
125g of button mushrooms (sliced)
3 spring onions (finely sliced)
1 red chilli (finely sliced)
1 spoon of toasted sesame seeds
2.5 pieces of fresh ginger (peeled and finely grated)
1 clove of garlic (crushed)
2 spoons of peanut oil
1 spoon of rice wine vinegar
2 spoons of light soy sauce

Method

Marinade

Place all the ingredients in a small bowl and whisk to combine.

Beef

Place the beef strips in a non-metallic dish and pour over the marinade. Cover and leave to marinate for about 10 minutes.

Meanwhile, cook the noodles in boiling water until tender, about 6 minutes. Drain and refresh under cold water. Add a dash of oil and toss to prevent them from sticking together.

Heat a wok until hot. Add a good dash of oil, and when hot, add half the beef and stir-fry for 1-2 minutes. Transfer to a plate and repeat with the remaining beef. Keep the remaining marinade.

Add another dash of oil to the wok. Add the broccoli and beans and stir-fry until partially tender. (Add a dash of water or stock if the vegetables look dry and are colouring too quickly. Add mushrooms, spring onion and chilli. Stir-fry until all vegetables are just tender, about 5 minutes. Return the beef and remaining marinade to the wok, toss quickly, then serve immediately.