STIR FRY BEEF AND VEGETABLES
Make and share this Stir Fry Beef and Vegetables recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss beef in bowl with soy sauce and sherry.
- Cover and marinate for 30 minutes.
- Heat oil in wok, or wide frying pan.
- Add garlic and ginger and saute over high heat.
- Add drained beef (reserve marinade).
- Stir fry until meat is brown.
- Add scallions, celery, carrots, broccoli and mushrooms.
- Cover and steam about 5 minutes.
- Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
- Heat to boiling.
- Cook until thickened.
- Serve over rice.
BEEF STIR FRY
Beef stir fry, loaded with tons of fresh vegetables and a tasty sauce, is a quick and easy dinner best cooked in a wok that your family will love.
Provided by Krissy Allori
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Ensure meat and all vegetables are cut prior to cooking.
- Heat vegetable oil in a large wok or skillet over high heat. When oil is near it's smoking point, cook and stir beef until browned, 3 to 4 minutes. It will continue cooking later, so it doesn't need to be fully cooked at this point. You just want a nice sear on it.
- Transfer beef to a plate. Add broccoli, bell pepper, carrots, zucchini, and green onion to the center of the wok. Cook and stir vegetables for 2 minutes. Add garlic, ginger, and red pepper flakes and stir well.
- Add beef into vegetables and season with soy sauce, fish sauce, and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
- Serve hot over rice or noodles.
Nutrition Facts : Calories 279 kcal, Carbohydrate 11 g, Protein 28 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 1324 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY CLASSIC CHINESE BEEF STIR FRY
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Provided by Nagi | RecipeTin Eats
Time 23m
Number Of Ingredients 19
Steps:
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY
It's your favorite take-out dish, but made exactly to your liking. And just like the classic Chinese-American dish, this recipe works great as leftovers when reheated in a microwave or over the stove. If you want to freshen it up, just chop up and throw in whatever vegetables you have in the fridge, like onions, bell peppers, or even water chestnuts.
Provided by Joey Firoben
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
- Set aside to marinate for 20 minutes.
- Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
- Transfer the meat to a clean bowl and set aside.
- Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
- Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
- Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
- Add the steak back into the pan and stir to combine.
- Remove from heat and serve on a bed of brown rice.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams
BEEF STIR FRY WITH NOODLES
This Beef Stir Fry with Noodles can be made in just 20 minutes! Tender beef, fresh veggies, and noodles tossed together in a delicious savory sauce.
Provided by Erica Walker
Categories Dinner Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
- Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
- Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
- Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
- When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.
Nutrition Facts : Calories 481 kcal, Carbohydrate 72 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1123 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
SPINACH BEEF STIR-FRY
With tender strips of steak and fresh colorful vegetables, this mouthwatering stir-fry sizzles with flavor! "My versatile entree can also be made with chicken breasts instead of beef," says LaVerne Heath of Fountain, North Carolina. "If you like zucchini or squash, toss some in. A bag of frozen vegetables can also be used."-LaVerne Heath, Fountain, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce., In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside., Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.
Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 597mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
BEEF MARINADE FOR A CHINESE STIR-FRY
This easy beef marinade recipe works well with thinly sliced sirloin or round beef and can be incorporated into any beef stir-fry recipe.
Provided by Rhonda Parkinson
Categories Entree
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Place the thinly sliced beef in a bowl.
- Add the ingredients-oyster sauce, soy sauce, sugar, salt, and pepper-one at a time.
- Gently mix to combine and let marinate for 15 minutes, or as the recipe instructs.
Nutrition Facts : Calories 305 kcal, Carbohydrate 2 g, Cholesterol 99 mg, Fiber 0 g, Protein 30 g, SaturatedFat 8 g, Sodium 1050 mg, Sugar 1 g, Fat 19 g, ServingSize 1 portion (1 serving), UnsaturatedFat 0 g
BEEF STIR-FRY
Our quick and easy beef stir-fry can be whipped up in one pan using just a handful of ingredients. This takeaway classic is perfect for a family midweek meal.
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
- Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.
Nutrition Facts : Calories 433 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 3.14 milligram of sodium
BEEF STIR-FRY
"The best thing about a stir-fry is that you can substitute the vegetables you like most."
Provided by Trisha Yearwood
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
BEEF NOODLE STIR FRY
The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.
GROUND BEEF STIR FRY WITH GARLIC GINGER SAUCE
Ground beef stir fry is an easy and delicious weeknight dinner. It's made with ground beef, stir-fried veggies, and a tasty garlic ginger sauce. This is one of our go-to quick and healthy recipes!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Add the beef to a large skillet over medium-high heat. Cook the meat, stirring it to break up the pieces occasionally, until it is mostly brown, about 5 minutes.
- While the beef cooks, chop the veggies and make the sauce. Add the tapioca or cornstarch to a measuring cup or bowl. Add a splash of the beef broth and mix. Add the rest of the broth and remaining sauce ingredients and mix again.
- When the beef is mostly cooked, add the mushroom and cook them for 5 minutes. If there is more than 1 tablespoon of the oil in the pan remove it by tilting the pan to the side and using a spoon to scoop it out. If there is less, add a splash of oil.
- Add the remaining veggies to the pan and cook for 5-6 minutes, or until they are crisp-tender.
- Stir the sauce to mix up the starch then pour it into the pan. Once the sauce has thickened (1-2 minutes) serve the stir fry over rice or cauliflower rice.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 295 kcal, Sugar 14 g, Sodium 1135 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 23 g, Fiber 3 g, Protein 29 g, Cholesterol 70 mg, UnsaturatedFat 6 g
TERIYAKI BEEF STIR FRY
This healthy Teriyaki Beef Stir Fry comes together quickly and features tender beef in an easy homemade teriyaki sauce with any of your favorite vegetables.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Place the beef in a bowl and top with 1 tablespoon soy sauce and black pepper. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
- Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
- Continue with the stir fry: In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
- Heat the remaining 1/2 tablespoon oil. Add the bell pepper and other vegetables. Cook for 4 minutes, or until slightly softened and lightly browned.
- When the vegetables are ready, add the water chestnuts and return the beef and juices to the pan. Pour in the sauce and toss to coat. Let simmer 3 to 4 minutes to thicken and warm the beef through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.
Nutrition Facts : ServingSize 1 (of 3); about 1 2/3 cup of stir fry per serving (without rice), Calories 436 kcal, Carbohydrate 40 g, Protein 39 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 92 mg, Fiber 6 g, Sugar 18 g
GINGER BEEF STIR FRY
Juicy tender steak slices and colourful crisp vegetables tossed in delicious homemade stir fry sauce. Super quick, easy and way better than regular takeout!
Provided by Khin
Categories Main Course
Number Of Ingredients 19
Steps:
- Prepare all the vegetables buy cut them into thin slices and cut the beef steak into thin slices. Cut the beef against the grain to achieve the tender result. Marinade the beef slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for at least 10 to 15 minutes.
- In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and rice vinegar. Mix well until sugar and con starch dissolve in the sauce and set aside.
- Heat the large wok/pan over medium-high heat, drizzle 2 tablespoons of vegetable oil and sear the beef for 2-3 minutes and stir through and cook for another 1-2 minutes.
- Push the beef one side of the pan, drizzle 1 tablespoon of oil and add the onion, ginger, garlic and stir fry for few seconds.
- Follow with the pepper slices and continue cook for another 1-2 minutes. Pour the sauce mixture in.
- Add the spring onions and toss well to combine all ingredients and sauce evenly.
- Remove from heat and transfer to serving plate. Garnish with fresh ginger shredded or chopped spring onions.
- Serve over hot steamed rice, fried rice or noodles.
Nutrition Facts : Calories 302 kcal, Carbohydrate 22 g, Protein 4 g, Fat 24 g, SaturatedFat 17 g, Sodium 1313 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
BEEF STIR-FRY WITH SPINACH
Make and share this Beef Stir-Fry With Spinach recipe from Food.com.
Provided by Bren in LR
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together soy sauce, sesame oil, cornstarch and ginger until smooth; set aside.
- Heat wok or large skillet over medium-high until a drop of water sizzles in pan. Add 1 tsp canola oil; swirl to coat.
- Add steak and stir-fry 3 minutes or until browned. Transfer to plate.
- Microwave spinach on 100 percent power for 2-3 minutes or until wilted.
- Heat remaining oil in same skillet over medium-high and swirl to coat.
- Add peppers, onions and garlic; stir-fry 3 minutes or until vegetables soften.
- Return steak to skillet. Stir soy sauce mixture and add to skillet. Stir-fry until sauce bubbles and thickens, about 1 more minute.
- Divide spinach among 4 plates; top with steak mixture and serve.
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BEEF STIR FRY
This Beef Stir Fry is loaded with juicy beef and crispy vegetables coated in a easy healthy stir fry sauce. A restaurant-quality dinner recipe that comes together in 30 minutes!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cut the vegetables and beef. In a small bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, garlic and ginger. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil. Add half of beef, cook uncovered for 3-4 minutes per side or until browned, and transfer to a bowl. Repeat with remaining beef. Set aside.
- Return skillet to high heat and mushrooms. Cook for 3 minutes or until browned, transfer to a plate. Set aside.
- Return skillet to high heat, add remaining 1 tbsp oil, bell pepper and onions. Cook for 2-3 minutes, stirring once or twice and transfer onto a plate. Set aside.
- Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
- Return cooked beef, mushrooms, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish beef stir fry with sesame seeds.
- Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.
Nutrition Facts : ServingSize 1.5 cups, Calories 293 kcal, Sugar 8 g, Sodium 841 mg, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 20 g, Fiber 4 g, Protein 31 g, Cholesterol 67 mg
EASY BEEF STIR FRY
Beef stir fry is the perfect stir fry recipe to make at home.
Provided by Holly Nilsson
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
- Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
- Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
- Combine sauce ingredients except corn starch in a bowl and stir well.
- Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
- Serve with noodles or over rice.
Nutrition Facts : Calories 423 kcal, Carbohydrate 43 g, Protein 31 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 681 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
BEEF STIR FRY WITH ONIONS AND PEPPERS
In less than 30 minutes, you can whip up this delicious stir fry with velvety slices of beef with onions and peppers in a flavorful sauce.
Provided by Nora Rey
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Combine the soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, sesame oil, and ½ cup of water in a bowl. Set aside.
- Cut the slab of meat into 2"-thick sections along the grain. Slice each section thinly (about ¼ inch) against the grain.
- To the meat slices, add two tablespoons of the stir fry sauce. Mix them together.
- Add the baking soda and cornstarch. Mix them well. Let the velveting take place for about 15 minutes.
- Set your wok over high heat. Add a little oil to coat the bottom when the pan is almost smoking.
- Spread the meat in a single layer. Allow them to sear for about 2 minutes without touching them.
- Let the other side brown for another minute. Transfer to a plate.
- Add the onions and red bell peppers. Cook for one minute until slightly blistered.
- Put the scallions in and push them to the side. Slightly lower the heat at this point.
- Add a little oil and sauté the ginger and garlic for about 30 seconds. Toss them all together.
- Bring the seared meat and sauce to the pan. Let the sauce slightly thicken for about 30 seconds.
- Add some ground pepper and mix them together. Turn off the heat.
Nutrition Facts : Calories 316 kcal, Carbohydrate 14 g, Protein 27 g, Fat 16 g, SaturatedFat 3 g, TransFat 0.03 g, Cholesterol 68 mg, Sodium 1135 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
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4.6/5 (262)Total Time 15 minsCategory Main CourseCalories 395 per serving
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- Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately.
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- Heat a large heavy pan or wok over high heat and add 1 Tbsp oil. When oil is hot, add beef in a single layer and sautee undisturbed 2-3 mins. Stir and sautee another 2 min or until nearly cooked through. Season lightly with salt and pepper, add ginger and garlic and sautee 1 min.
- Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully cooked through. Remove beef to a plate and cover to keep warm. Wipe pan clean with a paper towel.
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- Preheat the skillet with olive oil and cook beef until it's cooked through. Season with Asian seasoning. To the cooking beef, add brown sugar, 2 tablespoons of soy sauce and sesame oil. Cook until the beef is browned and remove beef from the skillet.
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- Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper.
- Finely slice the mangetout, and quarter the baby corn lengthways.Pick and roughly chop the coriander, then thinly slice the steak.Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
- Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.Tip the contents of the wok into a large bowl, including all the lovely juices.Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables.
- Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.Divide the fried vegetables and noodles between 4 plates.
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