© David Loftus
beef and vegetable stir-fry
Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
Heat a large wok or a heavy-based frying pan until very hot. Add a splash of oil, then stir-fry the beef slices with the garlic, ginger and chiles until just cooked. Add the shoots, a good splash of soy sauce, sesame oil and the lime juice for the last 30 seconds of cooking.
Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more oil and put in all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Add the cilantro and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
• 9oz dried medium egg noodles
• sea salt and freshly ground black pepper
• vegetable oil, for frying
• 12oz steak, thinly sliced
• 2 garlic cloves, finely sliced
• a thumb-sized piece of root ginger, peeled and finely sliced
• 1–2 large red chilies, finely sliced
• 7oz peanut shoots or bean sprouts
• soy sauce
• sesame oil
• juice of 1/2 a lime
• 1 large red bell pepper, deseeded and finely sliced
• a handful of snow peas, finely sliced
• a handful of baby corn, quartered lengthways
• 6 scallions, finely sliced
• a bunch of cilantro, leaves picked and roughly chopped
cos lettuce leaves, to serve