Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
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.