Beef and vegetable stir-fry with noodles

Ingredients for 4 portions

• 600 gRump steak, in thin strips
• 5 tbspSoy sauce
• 2 tspCornflour
• 1Yellow onion, thinly sliced
• 2Bell peppers, 1 red and 1 green, in strips
• 2Carrots, in thin batons
• 2 clovesGarlic, finely chopped
• 1 tspGinger, grated (optional)
• 3Spring onions, sliced
• 300 gEgg noodles
• 3 tbspRapeseed oil
• to tasteBlack pepper

Method

1. Cut the beef into thin strips across the grain and toss with 1 tablespoon of the soy sauce and the cornflour.
2. Put a pan of water on to boil for the noodles. Slice the onion, cut the peppers and carrots into strips, chop the garlic, grate the ginger and slice the spring onions.
3. Cook the noodles according to the packet, 4–5 minutes, and drain.
4. Meanwhile, heat half the oil in a wok or large frying pan over a high heat and stir-fry the beef in two batches, about 2 minutes each, until browned. Set aside.
5. Add the rest of the oil and stir-fry the onion and carrots for 3 minutes. Add the peppers, garlic and ginger and stir-fry for 2–3 more minutes, until tender but still crisp.
6. Return the beef to the wok, add the noodles, the rest of the soy sauce and the spring onions and toss for 1–2 minutes until hot and glossy. Season with pepper and serve.

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