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Beef & ginger stir-fry

Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal

How to Make It

Method

  • STEP 1

    Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.

  • STEP 2

    Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.

  • STEP 3

    Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.

  • STEP 4

    Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Ingredients

Ingredients

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