Sticky Beef & Noodles {One Pan}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Sunflower oil
- 400 g Steak (Fat removed and cut into thin strips. See notes)
- 300 g Broccoli (Or a whole head)
- 160 g Mange tout
- 250 g Dried egg noodles
- 1 tbsp Ginger (Crushed, fresh chopped or jar)
- 4 Cloves Garlic (Peeled and crushed)
- 5 tbsp Oyster sauce
- 6 tbsp Dark soy sauce (Reduced sodium)
- 6 tbsp Honey
- 6 tbsp Tomato ketchup
- 4 Spring onions (Trimmed and thinly sliced)
Method
- Stir the sauce ingredients together in a small bowl and set aside.
- Place noodles in a bowl. Pour boiling water straight from the kettle over the noodles, pop a plate over the top and leave to soak while you cook the stir fry.
- Heat the oil in a large frying pan or wok and add the beef. Stir over a high heat for 4-5 minutes.
- Stir the noodles with a fork to make sure they are softening evenly.
- Add the broccoli and mangetout and cook for a further 4-5 minutes until softened a little.
- Drain the noodles and add to the pan. Add the sauce and heat, coating the ingredients.
- Stir well and serve with the chopped spring onions and sesame seeds.