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Ingredients
Method
- 100g wholemeal dried noodles
- 2 tsp sesame oil
- 200g fillet steak, cut into strips
- 1 small red onion, chopped
- 15g finely chopped ginger
- 180g chestnut mushrooms, sliced
- 2 chopped garlic cloves
- 160g beansprouts
- 1.5 tsp tamari
- 1 tbsp rice vinegar
- 4 sliced spring onions
- Cook the noodles according to packet instructions. Heat half the oil in a wok and stir-fry the beef steak strips for 30 seconds, or until browned. Add to a plate and set aside, then pour the remaining oil into the wok and stir-fry the ginger and onion to soften. Stir in the mushrooms and garlic, cook for 3 mins, then add the beansprouts and cook for 2 mins more.
- Mix the vinegar and tamari in a small bowl with 2 tbsp of water. Add the drained noodles to the wok with the veggies, toss well and stir in the tamari mixture. Chuck in the spring onions, return the beef to the wok, and stir-fry for 2 mins until everything is piping hot. Season with black pepper and serve immediately.
10 mins
2 serving
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