Beef noodle stir-fry

Beef noodle stir-fry

By
From
From Pasta to Pancakes
Serves
2-4
Photographer
Claire Peters

If you go to a Chinese restaurant you’ll doubtless find a selection of chow mein dishes on the menu. It is the generic term used for a Chinese dish of stir-fried noodles. You could use chicken, vegetables or even small prawns instead of the beef in this recipe.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 red chillies, deseeded and chopped
2 tablespoons ginger, chopped
2 garlic cloves, crushed
1 green pepper, deseeded and chopped finely
3 sirloin or rump steaks, sliced
2 limes, juiced
3 tablespoons soy sauce
1 teaspoon honey
225g rice noodles
or 225g egg noodles

Method

  1. Cook the noodles.
  2. Meanwhile, heat the oil in a frying pan, then add the chillies, ginger, garlic and green pepper. Stir-fry for 4 minutes.
  3. Add the beef, lime juice and soy sauce. Fry for a couple of minutes.
  4. Add the cooked noodles.
  5. Mix well and add the honey. Have a taste and add some more soy sauce if you think it needs it.

Optional extras:

  • Teriyaki sauce instead of the soy sauce is truly delicious and you could use more vegetables if you want.

Serving suggestions:

  • Serve in a big bowl with a wedge of lime and tuck in with some chopsticks.

Leftovers:

  • This stir-fry will keep in the fridge, covered, for up to 2 days. When you want to reheat it, blast it in a wok or frying pan until it’s piping hot.
Tags:
student cooking
easy
healthy
budget
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