Aromatic Beef & Ginger Stir-fry
Over a year ago
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Ingredients
- 450g lean rump steak,cut into 1cm strips
- 2tbsp hoisin sauce
- pinch chilli flakes
- 2 ½tbsp sunflower oil
- 50g piece root ginger,peeled & cut into thin matchsticks
- 1 courgette, sliced
- 1 red pepper, sliced
- 1 large carrot, peeled & thinly sliced
- 125g pack baby corn
- bunch spring onions, each sliced into 3cm lengths
- 150g beansprouts
- 3tbsp rice wine or sherry
- 1tbsp toasted sesame seeds
- 400g dried egg noodles
Accompaniment
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Method
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1. in a bowl, mix the steak with the hoisin sauce & chilli flakes: leave to marinate for 10mins, or up to 24hrs (in the fridge). heat 1 1/2tbsp sunflower oil in a large wok. add the ginger & cook until golden. add all vegetables except beansprouts & stir-fry on a high heat for 2-3mins, until slightly golden. remove from the wok to a large bowl.
2. put remaining oil in the wok, & fry steak on a high heat for 2-3mins, then return the veg to the wok with the beansprouts & rice wine: cook until bubbling. stir through sesame seeds. meanwhile, cook the noodles & serve with the steak stir-fry.
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