Jo Pratts Ginger, Chilli Beef, Tenderstem® Noodles
1 piece of sirloin steak about 300g
1 red chilli, de-seeded
2 cloves of garlic, peeled
2 cm piece of root ginger, peeled
2 tbsp wok/stir-fry oil
200g Tenderstem, halved
100g baby corn, halved lengthways
Half red pepper, finely sliced
75g bamboo shoots
2 handfuls of beansprouts
1 bunch spring onions, sliced thickly
2 strips of cooked rice noodles
2 tbsp runny honey
2 tbsp rice wine or dry sherry
1 tbsp soy sauce
1 tbsp chopped fresh coriander
Stir-fries are a great way to contribute to your 5-a-day. You don’t have to stick to the vegetable suggestions below – it might be that you have a few vegetables in your fridge that need using up. A little advice when cooking stir-fries… don’t overfill your wok as the vegetables will start to simmer not fry, making them soggy and not as crunchy as they should be. If necessary, cook in batches.
1. Cut the beef steak into wafer thin strips, removing any excess fat, and place in a bowl.
2. Either by hand, or in a small food processor, finely chop the chilli, garlic and ginger. Stir into the strips of beef and leave to marinade for about 30 minutes at room temperature.
3. Heat a large wok, and add 1 tablespoon of the oil. Once it is almost smoking, add the beef and marinade, and stir-fry for a few minutes until the meat is cooked and has started to become golden. Remove from the wok and keep warm.
4. Return the wok to the heat and add the remaining 1 tablespoon of oil. Once it is almost smoking, add the Tenderstem, baby corn and red pepper. Stir fry for a few minutes, until the vegetables are starting to soften. Add the bamboo shoots, beansprouts, string onions and stir-fry for a minute or so before returning the beef and adding the noodles. Continue to stir-fry until the noodles are heated through.
5. Add the honey, rice wine or sherry and soy sauce. Cook and toss everything around in the pan for a minute to coat everything in the sauce and then serve onto plates. Scatter with coriander and serve.