1 thumb-sized piece fresh ginger , peeled and finely sliced
1-2 large fresh red chillies , finely sliced
200 g peanut shoots or bean sprouts
½ lime , juice of
1 large red pepper , deseeded and finely sliced
1 handful snow peas , finely sliced
1 handful baby corn , quartered lengthways
6 spring onions , trimmed and finely sliced
1 bunch fresh coriander , leaves picked and roughly chopped
cos lettuce leaves , to serve
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The veg in this beef stir-fry really pick up the incredible juicy flavours from the meat.
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 vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and 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 vegetable oil and 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 coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.