recipes

beef-stir-fry

tags: beef, tea

• 1 packet cheap beef frying steak, sliced thin as possible
• 2 spring onions, sliced
• 2 cloves garlic, diced
• Ginger (same quantity as garlic), diced
• 1 red chilli, deseeded and diced
• 1 red pepper, thinly sliced
• ½ mug frozen peas
• 2 packs instant noodles
• Dark soy
• Honey
• White wine vinegar

• Put a pan on hottest heat and boil a pan of water
• When pan is smoking hot, add beef with a shot of oil and season with pepper and a small pinch of salt
• When beef is coloured on both sides, remove to a plate
• In the same pan, add the pepper, spronion, garlic, chilli, and ginger and cook for ~2 minutes or until peppers are slightly softened but still crunchy
• Add 2 tablespoons of soy sauce and one of honey, along with a teaspoon of lemon juice and white wine vinegar and reduce heat to low
• Add noodles to water with a big pinch of salt (without seasoning packet, save that and use instead of stock cubes) and cook for 3 minutes
• Drain noodles and add to stir fry along with beef and turn heat up to high
• Add peas and cook until they’re warm, then turn off heat
• Correct seasoning with salt (be careful, soy is really salty), pepper, lemon and 1-2teaspoons of sesame oil

• Ways to jazz it up
• Add literally any veg (if it takes a while to cook, blanch it in boiling water first until nearly cooked), tender stem broccoli is really nice, add it with peppers
• You can add in mirin or sake, Japanese rice wines along with the soy, honey and vinegar to add depth of flavour to the sauce. Mirin is sweeter than sake and sake has more of an umami flavour
• Add sriracha to the sauce for extra heat
• You can scramble egg before you put the noodles in, just as you would for egg fried rice