Honey & sesame beef noodles

A super-speedy, healthy stir-fry, easily halved to serve one for an after-work supper

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 420
  • fat 12g
  • saturates 3g
  • carbs 50g
  • sugars 1g
  • fibre 8g
  • protein 32g
  • salt 1.45g


  • 100g wholewheat noodles
  • 2 tsp sunflower oil
  • 125g pack purple sprouting broccoli (or Tenderstem), cut into short lengths
  • 100g sugar snap peas, halved
  • 4 spring onions, cut into short lengths
  • 2 tbsp reduced-salt soy sauce
  • 175g lean rump steak, thinly sliced
  • 2 tsp sesame seeds
  • 2 tbsp clear honey


  1. Cook the noodles in boiling salted water until just tender, then drain and rinse in cold water. Heat half the oil in a non-stick wok. Add the broccoli, peas and 2 tbsp water, then cover and steamfry for 3 mins. Remove the lid, add the spring onions and stir-fry for 2 mins, adding a splash more water if needed to cook the veg. Add the noodles and half the soy sauce and toss with the veg. Divide between 2 bowls and keep warm.

  2. Wipe out the wok and heat the remaining oil until smoking. Tip in the beef and stir-fry for 2 mins over a high heat, but don’t move it around too much initially or it will release liquid and stew rather than fry. Tip in the sesame seeds, cook for 1 min more, then add the honey. Toss to coat the beef well, then add the remaining soy and bubble briefly. Spoon over the vegetables and noodles and serve immediately.

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