Beef & ginger stir-fry

beef beef stir-fry chinese five-spice powder chinese new year easy ginger lemongrass noodles quick rice noodle rice noodles stir fry

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Source

Ingredients

500g beef rump, trimmed and cut into thin strips

1 tsp Chinese five-spice powder

300g pack ready-cooked rice noodle

1 large red chilli

1 fat garlic clove , chopped

4cm piece ginger , peeled and cut into matchsticks

1 stick lemongrass , trimmed and sliced

2 tbsp sunflower oil

100g sugar snap peas , cut into thin strips

8 baby corn , sliced diagonally

6 spring onions , trimmed and sliced diagonally

½ lime

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp roasted peanut

roughly chopped coriander , to serve

Method

Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.

Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.

Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.

Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.