Ingredients
Method
- In a bowl, mix all marinade ingredients together.
- Place sliced beef in a second bowl. Add one-third of the marinade, stir, cover, and marinate for 30 minutes. Reserve the remaining sauce for later.
- Meanwhile, cook egg noodles according to package instructions (e.g., boil for 5 minutes). Drain in a colander, then rinse with cold water until completely cold. Toss with sesame oil and leave in the colander until needed.
- Heat 1 tablespoon of sunflower oil in a wok over high heat.
- Using a slotted spoon, lift steak slices from the marinade. Fry in the hot wok in two batches for 2–3 minutes, until just cooked.
- Transfer the cooked beef to a bowl.
- Add the remaining ½ tablespoon sunflower oil to the wok. Fry the onion, red pepper, and carrot for 2–3 minutes, until just starting to soften.
- Add the reserved marinade/sauce and bring to a boil.
- Add the noodles and cook, tossing with tongs, for 2–3 minutes until heated through.
- Add the beef and spring onions (scallions). Cook for a further 1-2 minutes to heat the beef through.
- Divide among bowls. Top with chili flakes and sesame seeds before serving.
Nutrition
Notes
Swaps/additions
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- Replace the steak with strips of chicken instead – you’ll need to cook the chicken for a few minutes longer to ensure it’s fully cooked through and no longer pink in the middle.
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- Use ready-cooked egg noodles instead of dried (use 400g (14oz) to serve four people. These can usually be found in the stir fry vegetable section of the supermarket.
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- Add different vegetables – strips of white cabbage, small florets of broccoli, mange tout, sugar snap peas (snow peas), baby corn and bean sprouts (mung bean sprouts) are all great additions.