Steak, green peppers and ginger stir-fry with noodles
Recipe Serves 2
Ingredients
15 minutes preparation, plus 15 minutes cooking
300g steak, cut into 2cm strips* and sprinkled, generously, with salt
2 tablespoons sunflower oil
Salt
1 large red chilli, deseeded and sliced into thin strips
3cm piece of ginger, peeled and cut into very thin strips
100g mange tout, trimmed
2 green peppers, deseeded and sliced into 1cm strips
6 spring onions, trimmed and cut into 5cm lengths
2 nests of egg noodles
2 teaspoons sesame oil
1 tablespoon roasted peanuts, roughly chopped
For the dressing:
2 tablespoons Mackays Ginger Preserve
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, grated or very finely chopped
A pinch of salt
1/2 teaspoon chilli flakes (optional)
Follow The Recipe
Firstly, prepare the meat, all the vegetables and the dressing as you will have to work fast once you start cooking. To make the dressing put all of the ingredients in a small bowl or a jar and whisk (or shake) to combine. If you prefer it not too spicy leave out the chilli flakes. Put a medium sized pan on the hob filled with water and bring to a boil. Once its boiling turn down to a simmer, add noodles and cook for five minutes (or according to the packet's instructions).
Put a medium sized pan on the hob filled with water and bring to a boil. Once boiling turn down to a simmer, add the noodles and cook for five minutes (or according to the packets instuctions).
Put a large frying pan or wok on the hob over a high heat, once hot add the sunflower oil and then immediately add the steak strips. Stir fry over a high heat for three or four minutes until cooked to your liking. Remove the steak from the pan, put it in a bowl and set aside while you cook the vegetables.
Strain the noodles, if they are ready, and return to the pan to keep warm. Stir in two teaspoons of sesame oil for flavour and to stop the noodles sticking together.
Add the other tablespoon sunflower oil to the frying pan or wok and add ginger and chilli, fry for 30 seconds and then add the mange tout, peppers and spring onions. Cook, stirring frequently for three or four minutes or until the vegetables are softening but still retain some crunch. Add the cooked steak back into the pan and mix with the vegetables. Add some sauce, stir and cook for one more minute. Serve immediately with the noodles and roasted peanuts sprinkled on top.
*Cook's tip: You can use your favourite steak here- fillet, sirloin or ribeye will all work well but look out for cheaper cuts like fillet tails or picanha/ rump cap or use frying steak.