(Almost) Jamie Oliver's Beef and Vegetable Stir-Fry

By maxsmama

Calories: 353.4
Total Fat: 13.2 g
Cholesterol: 59.4 mg
Sodium: 165.0 mg
Total Carbs: 50.1 g
Dietary Fiber: 3.0 g
Protein: 9.9 g

Ingredients

• 8 oz. dried medium egg noodles
• 2 tbsp olive oil
• 12 oz. steak, thinly sliced
• 2 garlic cloves, peeled and finely sliced
• a thumb-sized piece of fresh ginger, peeled and finely sliced
• 1 –2 large fresh red chillies, finely sliced
• 1 cup peanut shoots or beansprouts
• 1 tbsp low sodium soy sauce
• 1 tbsp sesame oil
• juice of 1/2 a lime
• 1 large red pepper, deseeded and finely sliced
• 1/2 cup mushrooms, chopped
• a handful of baby corn, quartered lengthways
• 1 yellow onion, trimmed and finely sliced

Details

Servings 4

Preparation

Step 1

Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of olive oil then stir fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more olive oil and all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Arrange on top of the noodles.