Easy Beef Stir Fry with Noodles

Method:

Cook the egg noodles according to the pack instructions, then drain.

For the Stir Fry:

• 250g egg noodles

• 200g leanbeef rump steak, cut into thin strips

• 3 tbsp cornflour

• 2 tbsp vegetable oil

• 225g can sliced water chestnuts, drained

• 1 small red pepper, deseeded and sliced

• 1 small yellow pepper, deseeded and sliced

• 1 head broccoli, cut into small florets www.kikkoman.co.uk

Toss the strips of beef in the cornflour and set aside. Meanwhile, prepare the sauce. Put the vegetable in a small saucepan set over a medium heat.When the oil is hot, lightly fry the garlic for 1 minute, then add the ginger paste and cook for 30 seconds. Add the water, Kikkoman Soy Sauce and brown sugarto the pan and simmer for 5 minutes or until the sauce begins to thicken. Keep warm while preparing the rest of the ingredients.

For the stir fry, put the vegetable oil in a wok or large non-stick frying pan set over medium-high heat. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be crisp on the outside, but not cooked throughout. Transfer the seared beef to a plate. If the wok has a lot of oil in it, remove all but 1 tbsp.

Add the water chestnuts, peppers, broccoli and most of the spring onions and sauté for 2-3 minutes before returning the beef to the wok. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Toss through the noodles and serve garnished with the remaining spring onions and sesame seeds, if liked.