1 tbsp groundnut oil
3 cloves of garlic, peeled and finely chopped
1 knob of ginger, peeled and grated
1 fresh red cayenne chilli, sliced
1 free range or organic sirloin steak, excess fat trimmed off, slice into 1cm slices
1 tbsp Shaosing rice wine or dry sherry
250g (9oz) Tenderstem®, sliced into 1 inch pieces on the angle
2 tsp dark soy sauce
400g (14oz) cooked egg noodles
1 large handful of beansprouts
2 tbsp low sodium light soy sauce
1 tbsp oyster sauce
- Heat a wok over high heat. When the wok is smoking, add the groundnut oil. Give the oil a swirl in the wok and then quickly add in the garlic, ginger and chilli and stir-fry a few seconds. Quickly add the beef and stir-fry together for a few seconds.
- As the beef starts to brown, add the Shaosing rice wine and follow quickly with the Tenderstem. Stir-fry together for thirty seconds and then add the dark soy sauce and toss well.
- Add in the egg noodles and give it a good mix, then add in the beansprouts. Toss together and season with low sodium light soy sauce and oyster sauce, cook tossing and stirring for less than a minute then serve immediately.
- Recipe from Tenderstem
- For more delicious recipes see Yours Magazine, out every fortnight on a Tuesday.
Use courgetti instead of egg noodles to cut down on carbs & substitute the beef with baked firm tofu for a vegan option
For the garnish:
1 spring onion, top and tailed, finely sliced on diagonal
Serves: 4 (to share with other dishes)