About This Recipe
250g lean, thin-sliced minute steak
2 cloves of garlic, thinly sliced
2 inch fresh ginger, sliced into thin matchsticks
1 red chilli, thinly sliced
1 tbsp sesame oil
2 tbsp soy sauce
½ tsp brown sugar
2-3 florets (approx 100g) of broccoli, sliced
Handful of sugarsnap peas
½ a bunch of spring onions, thinly sliced
2 single-serving wok-ready packets of udon noodles
- This dish will be infinitely better if you marinade the beef first – ideally, letting it infuse overnight. To prepare the marinade, mix the garlic, ginger, chilli, sesame oil, soy sauce and brown sugar together. Add the steak, cut into thin strips, and set aside.
- When you are ready to eat, warm some wok oil in a large frying pan or wok, set over a high heat. Add the broccoli, sugarsnap peas and spring onion to the pan. Stir continuously while you fry the vegetables for 2-3 minutes, then add the noodles and fry for a further minute.
- Finally, add the steak and marinade and stir-fry quickly until done to your liking. I like my steak to be rare, so for me 30-60 seconds is ample.
- Serve immediately.