A pack of pre-prepared stir-fry veg makes a quick beef stir-fry even easier.

SERVES 4 PREP 5 MINS COOK 10 MINS

225g egg noodles

1tbsp vegetable oil

1tsp ginger puree from a jar or tube

1tsp garlic puree from a jar or tube

300g sirloin or rump steak, cut into strips

250g pack stir-fry vegetables with pak choi

2tbsp dark soy sauce

2tbsp sweet chilli sauce

 

 

 

1 Cook the noodles in boiling salted water for a few mins until soft or according to packet instructions.

2 At the same time, heat the oil in a wok or large frying pan. Add the ginger, garlic and steak and stir-fry over a high heat for 2-3 mins. Remove the steak from the pan and set aside. Add the vegetables to the pan and cook, stirring for 2 mins until just softened. If the mixture starts to stick add a little boiling boiling water from the kettle.

3 Add the soy sauce and sweet chilli sauce and return the steak to the pan. Stir well to mix and heat through. Drain the noodles, divide between 4 bowls and spoon the stir-fry mixture over the top. Serve with extra sweet chilli sauce, if liked.

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