Beef & vegetable stir-fry

 

•   250 g dried medium egg noodles
• vegetable oil
• 350 g quality steak, thinly sliced
• 2 cloves garlic, peeled and finely sliced
  
• 1 thumb-sized piece fresh ginger, peeled and finely sliced
• 1-2 large fresh red chillies, finely sliced
• 200 g peanut shoots or bean sprouts
• soy sauce
• sesame oil
• juice of ½ lime
• 1 large red pepper, deseeded and finely sliced
• 1 handful snow peas, finely sliced
• 1 handful baby corn, quartered lengthways
• 6 spring onions, trimmed and finely sliced
• 1 bunch fresh coriander, leaves picked and roughly chopped
• cos lettuce leaves, to serve
  
  Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
  
  Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
  
  Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
  
  Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.  

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