A good stir-fry is perfect for a quick dinner after a busy day. Usually requires a little effort and combines a good and healthy mix of veg, regardless if you are having a meat or vegetable variety. This particular stir-fry took less than 30 minutes from the start of prep to serving and it was just what I needed after coming home a bit late. It’s also a relatively simple stir-fry which packs just enough flavour and is really no fuss. Feel free to add some chilli and garlic for a bit more kick as well as more veg to make it a bit more colourful. For the recipe below, I took my inspiration from Waitrose magazine, issue January 2018 and their “Japanese-style beef and broccoli noodles”. You can find the original recipe on the Waitrose website.
Steak & Green Bean Stir Fry
Serves 2 | Takes 30 mins | Easy
- 1 tbsp sunflower oil;
- 2 onions, sliced;
- 100g folded rice noodles OR 200g straight to wok noodles;
- 200g green beans, trimmed;
- 2 tbsp light soy sauce;
- 2 tbsp rice wine vinegar;
- 1 tsp cornflour;
- beef steaks (about 275g), thinly sliced;
- 2cm fresh root ginger, sliced into matchsticks;
- handful coriander, roughly chopped;
- 1/2 tbsp sesame seeds, toasted, to serve (optional).
- If using folded rice noodles, soak them in hot water as per pack instructions (about 5 mins). Mix the soy sauce, vinegar, cornflour and 2tbsp water and set aside.
- Heat the oil in a wok. When hot, add the onions and cook for 5-10 minutes until browned and softened. Add the steak and ginger and cook for 2 minutes or until browned on all sides. Add the green beans for another 2-3 minutes until they start to soften a little bit. Finally, add the soy sauce mixture and the noodles. Stir fry everything for another minute or so until everything is well covered by the sauce.
- Serving: split between two plates, top with the chopped coriander and the sesame seeds.