Stir-Fried Beef with Vegetables

Recipe

The flavourful steak in this dish provides the protein while the ginger and radishes act as a great source of antioxidants, creating a dish that really packs a punch.

Serves: 4 people   |   Prep time: 15 minutes   |   Cook time: 5 minutes

Main  

Ingredients

• 2 tablespoons cider vinegar  
• 4 tablespoons runny honey  
• 4 tablespoons light soy sauce  
• 3 tablespoons cream sherry  
• ½ cucumber  
• 2 large carrots  
• 1 bunch of radishes, trimmed  
• 500g (1lb) lean rump or sirloin steak  
• 1 tablespoon cornflour  
• 5 tablespoons stir-fry or wok oil  
• 1 red chilli, deseeded and thinly sliced  
• 25g (1oz) fresh root ginger, chopped  
• 1 bunch of spring onions, thinly sliced  
• 300g (10oz) straight-to-wok noodles  
• 25g (1oz) chopped fresh coriander

Method

1. Mix together the vinegar, honey, soy sauce and cream sherry in a small bowl.
2. Halve the cucumber lengthways and scoop out the seeds.
3. Push the cucumber, carrots and radishes through a food processor fitted with a slicing attachment. (Alternatively, slice as thinly as possible by hand.)  
4. Cut away any fat from the beef and slice very thinly.  
5. Dust with the cornflour.
6. Heat 2 tablespoons of the oil in a wok or large frying pan.  
7. Add the chilli, ginger and beef and stir-fry quickly for 1 minute.  
8. Drain to a large plate.  
9. Add the spring onions to the pan and stir-fry quickly for a further minute.  
10. Drain to the plate.
11. Heat a little more oil and stir-fry half the shredded vegetables for about 30 seconds.  
12. Drain to the plate.  
13. Stir-fry the remainder and drain to the plate.
14. Pour the remaining oil into the pan and add the noodles and coriander.  
15. Cook, stirring, for a few seconds to heat through and break up the noodles, then tip the beef and vegetables back into the pan.  
16. Add the vinegar mixture and cook for about 30 seconds until heated through.  
17. Serve immediately.