Beef Stir Fry {with Noodles and Sticky Sauce}

4 standard portions

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Ingredients

• 500 g Steak (See notes)
• 2 tbsp Cornflour (See notes)
• 2 tsp Chinese 5 spice
• 2 Green peppers (Deseeded and sliced into thin strips)
• 3 Spring onions (Trimmed and sliced)
• 2 tsp Red chilli (Finely chopped)
• 2 Cloves Garlic (See notes)
• 4 cm Ginger (See notes)
• 2 tbsp Tomato ketchup
• 3 tbsp Soy sauce
• 3 tbsp Sweet chilli sauce
• 3 tbsp Rice vinegar
• 4 tbsp Water
• 150 g Dried egg noodles
• 2 tsbp Sunflower oil (See notes)

Method

1. Cook the noodles in a pan of boiling water according to the pack instructions.
2. While the noodles are cooking, prepare all of your vegetables and put to one side.
3. Prepare the steak by slicing into thin strips. Mix it with the flour and Chinese 5 spice in a bowl until well coated. Set aside.
4. Prepare the sauce by mixing all of the ingredients in a small bowl and setting aside.
5. When the noodles are nearly cooked, heat up a wok or deep frying pan with the oil in until very hot.
6. Add the steak strips (you may need to do this in batches so you don't overcrowd the pan). Don't shuffle them around TOO much or they won't crisp. As they get crispy and browned remove them to a side plate with some kitchen roll on.
7. Add the pepper and chilli to your now-empty pan. Cook for 2 mins. Add the garlic, ginger and the spring onion. Cook for 1 minute more. Add the sauce to the veggies in the pan. Cook until glossy, about 1 minute more.
8. Add the drained noodles and the browned steak to the pan and stir to coat everything in the sauce.
9. Serve topped with more spring onion and chilli if you like it hot!