Food in a Flash
Hoisin beef stir-fry
Ingredients
- 2 sheets medium Chinese egg noodles, about 170 g in total
- 1 tablespoon sunflower oil
- 2 large cloves garlic, cut into shreds
- 1 teaspoon grated fresh ginger
- 1 large red capsicum, seeded and thinly sliced
- 125 g baby button mushrooms, halved
- 1 sirloin steak, about 200 g, trimmed of fat and cut into thin strips
- 85 g snow peas, halved lengthwise
- 4 spring onions, cut into chunky lengths
- 3 tablespoons hoisin sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil (optional)
- shredded spring onion to garnish
Preparation
- Put the noodles in a bowl, cover with boiling water and leave to soak for 5 minutes, or according to the packet instructions.
- Meanwhile, heat the sunflower oil in a wok or large frying pan, add the garlic and ginger, and cook very briefly to release their flavour.
- Toss in the capsicum and mushrooms, then stir-fry over a high heat for 2–3 minutes or until starting to soften.
- Add the strips of steak, snow peas and spring onions, and stir-fry for a further 1–2 minutes or until the meat just turns from pink to brown.
- Mix in the hoisin and soy sauces and stir well until bubbling, then drizzle in the sesame oil, if using.
- Drain the noodles.
- Serve the stir-fry on the noodles, garnished with shredded spring onion.
Serves 2
Preparation: 25 minutes
Cooking: 25 minutes
