Beef and Sugar Snap Noodles
Serve garnished with the mint…
Time to prepare: 10-15 minutes
Time to cook: 10 minutes
450g (1lb) lean thin cut sirloin or minute steaks, cut into bite-sized pieces
For the Marinade:
2 large garlic cloves, peeled and finely chopped
1 x 2.5cm (1inch) piece fresh root ginger, peeled and finely chopped
Salt and pepper
30ml (2tbsp) sunflower oil
225g (8oz) sugar snap peas or green beans, cut in half lengthways
75g (3oz) chestnut mushrooms, sliced
150ml (¼pint) good, hot vegetable stock
400g (14oz) cooked egg noodles
75g (3oz) cherry or small plum tomatoes, halved
Small bunch freshly chopped fresh mint leaves
1. In a large shallow bowl mix together the garlic, ginger, seasoning and oil. Add the steaks, coat on both sides, cover and marinate in the refrigerator for 30 minutes.
2. Heat a large, non-stick griddle pan or wok and stir-fry the beef for 1 minute on each side.
3. Add the peas, mushrooms, stock and noodles. Cook on a high heat for 2-3 minutes then add the tomatoes just before serving.