Are you ready to wok?
- 300 g green vegetables (sliced, any selection: broccoli, mange tout, french beans, mixed peppers etc)
- 450 g beef fillet (sliced into very thin strips)
- 4 nests of dried egg noodles
- for the sauce:
- 1 red chili (chopped roughly)
- 2 cloves of garlic
- 2 inch root ginger
- 5 tblsp soy sauce
- 5 tblsp beef stock
- juice of 1 lime
- sesame seeds to garnish
- 1 bunch spring onions
- Begin by preparing all vegetables and slicing the meat (or alternatively ask your butcher to do this for you).
- Pop the noodles onto boil according to the packet instructions.
- Heat a large frying pan or wok and add the chopped chili, ginger and garlic together with the beef until the meat is almost fully cooked. Season the mixture with a little salt and pepper at this stage.
- Add in the vegetables and quickly fry them using a little stock if the mixture gets too dry, rather than adding extra oil which makes the stir-fry greasy.
- When everything is almost cooked, (I tend to leave a little bite in the vegetables to have them nice and crunchy but that's up to yourself) add in the additional stock and all of the soy sauce.
- Mix in the lime juice.
- Add in the chopped spring onions to the beef just before you serve the dish.
- Pile the beef and ginger mixture on top of the noodles and serve immediately and garnish with toasted sesame seeds.
- Instead of beef you can use chicken, pork or duck.
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon