Tangy Beef Noodle Stir-Fry
Strips of tender, crispy beef tossed with stir-fried noodles and vibrant vegetables, all coated in a zesty, sweet, and spicy sauce. This quick and flavorful dinner brings together the perfect balance of textures and tastes, ready in just 20 minutes.
Equipment
- 1 Wok or large frying pan
- 1 Slotted spoon
- 1 Tongs
- 1 Bowl
Ingredients
Steak:
- 300 g 10.6 oz, Sirloin steak cut into thin strips
- 2 tbsp Cornflour Cornstarch
- ¼ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Oil Neutral high-smoke-point oil like avocado, rapeseed, or vegetable oil
Vegetables and Sauce:
- 1 tbsp Oil Neutral high-smoke-point oil like avocado, rapeseed, or vegetable oil
- 1, Red bell pepper deseeded and sliced
- 200g 7 oz Broccoli cut into small florets
- 3 cloves Garlic peeled and minced
- 2 tsp Minced ginger
- 90ml 6 tbsp Fresh lime juice approx. juice from 3 limes
- 90ml 6 tbsp Dark soy sauce
- 6 tbsp Caster sugar superfine sugar
- 1 Red chilli finely chopped (use Fresno for mild heat or Birds Eye for more heat)
- 4 Spring onions scallions, chopped into 2 cm pieces
To Serve:
- 1 tsp Chilli flakes
- 1 tsp Finely chopped fresh chillies
- 2 Spring onions scallions, finely chopped
Instructions
- Coat: Place the steak strips in a bowl and add the cornflour, salt, and pepper. Toss together until the beef strips are completely coated.
- Crisp: Heat the oil in a wok or large frying pan over high heat. Add the beef and fry until dark brown and crispy, about 5 minutes. Remove the beef with a slotted spoon and place it in a bowl lined with kitchen roll to soak up excess fat.
- Stir-fry: Reduce the heat to medium and add another tablespoon of oil to the wok. Add the broccoli and red pepper and stir-fry for 2-3 minutes until lightly cooked but still crisp. Add the garlic and ginger, and fry for another 30 seconds.
- Sauce: In a bowl, combine lime juice, soy sauce, sugar, and chopped chilli. Stir together and pour the sauce into the wok. Turn the heat to high and let the sauce bubble for 2-3 minutes until reduced by about one-third.
- Noodles: Add the noodles to the wok and cook, tossing regularly with tongs, until heated through, about 2-3 minutes.
- Combine: Add the cooked beef, broccoli, peppers, and spring onions back to the wok. Heat through for 2-3 minutes, tossing to prevent sticking.
- Serve: Dish out into bowls and top with chilli flakes, chopped chillies, and spring onions.
Notes
- Using dried noodles? Replace the 400g (14oz) fresh egg noodles with 200g (7oz) dried medium Chinese egg noodles. Cook according to package instructions, drain, and toss with sesame oil to prevent sticking.
- Why isn’t my beef crispier? For an extra crispy coating, coat the beef with egg first, then plenty of seasoned cornflour. Shallow fry in 1 cm of oil or deep fry for the crispiest results.
