Beef Stir-Fry With Ginger

Try making this noodle dish to celebrate Chinese New Year

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  349

• Protein

  33g

• Carbs

  26g

• Fat

  14g

• Saturates

  3g

• Fibre

  1g

• Sugar

  3g

• Salt

  3.58g

Ingredients

• 500g beef rump, trimmed and cut into thin strips
• 1 tsp Chinese five-spice powder
• 300g pack ready-cooked rice noodles
• 1 large red chilli
• 1 fat garlic clove, chopped
• 4cm piece ginger, peeled and cut into matchsticks
• 1 stick lemongrass, trimmed and sliced
• 2 tbsp sunflower oil
• 100g sugar snap peas, cut into thin strips
• 8 baby corn, sliced diagonally
• 6 spring onions, trimmed and sliced diagonally
• ½ lime
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp roasted peanuts
• roughly chopped coriander, to serve

Directions

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.
2. Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
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.
4. Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

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