Sticky ginger beef & noodles

Sticky ginger beef & noodles

Serves 4

Ready in about 30 minutes

375g dried medium egg noodles •

600g sirloin steaks, visible fat removed

1 level tsp cornflour 2cm piece fresh root ginger, peeled and cut into thin matchsticks

2 tsp freshly ground black pepper

4 tbsp dark soy sauce

Frylight

4 garlic cloves, finely chopped

600g stir-fry vegetables

170m! hot vegetable stock

1 tbsp oyster sauce

1/4 small pack fresh chives, roughly chopped

Cook the noodles according to the pack instructions. then drain and keep warm.

Meanwhile, put the steaks between 2 sheets of cling film and flatten slightly by bashing with a rolling pin. Remove the cling film and slice the steaks into strips. Put the cornflour, ginger, black pepper and 3 tbsp soy sauce in a bowl. Stir well, add the beef and toss to coat. 

Spray a non-stick wok or large frying pan with Frylight and place over a medium-high heat. Stir-fry half the beef mixture for 1-2 minutes, or until browned, then transfer to a bowl using a slotted spoon. Remove the pan from the heat. wipe with kitchen paper and spray with a little more Frylight. Repeat with the remaining beef, 

Remove the pan from the heat. Wipe again with kitchen paper and spray. With more Frylight. Return to a medium-high heat, add the garlic and veg and stir-fry for 1 minute. Add the stock and stir-fry for a further minutes. or until the veg are tender. Return the beef to the pan with the oyster sauce. Stir-fry for 1-2 minutes, or until the sauce thickens.

 Divide the noodles between 4 bowls and top with the beef and veg Scatter over the chives and drizzle over the remaining soy sauce to serve.

Syns per serving: FREE