Beef stir-fry

Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal

  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • Calories 349
  • Carbohydrate 26
  • Fat 14
  • Fiber 1
  • Protein 33
  • Saturated Fat 3
  • Sodium 3.58
  • Sugar 3

Ingredients

  • 500g beef rump, trimmed and cut into thin strips
  • 1 tsp Chinese five-spice powder
  • 300g pack ready-cooked rice noodles
  • 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 peanuts
  • roughly chopped coriander, to serve

Method

  1. 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.

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

  3. 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.

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