Serves 4
Ingredients
- 350g Beansprouts
- 400g egg noodles (rice noodles are a delicious alternative)
- 400g rump or fillet steak, cut into 1 cm thick strips across the muscle fibres
- 4 cloves of garlic, crushed
- 2 spring onions, sliced
- 2 tablespoons sunflower oil
- 1 tablespoon light soya sauce
- 2 red chillies, to taste
- 1 tablespoon coriander, chopped
For the Marinade
- 2 tablespoons olive oil
- 1 teaspoon ginger, grated
- 3 tablespoons light soya sauce
- 2 tablespoons oyster sauce
Method
Marinate the beef for at least 30 minutes
Soak or cook dried noodles until soft; drain
Heat the oil in a non-stick wok and fry the garlic until lightly brown
Add the chillies and beef and fry for 2 minutes
Add in the noodles, splash with 1 tablespoon soya sauce, and stir-fry for another minute
Part the noodles and add the Beansprouts to the middle of the pan. After 2 minutes, stir evenly to mix
Garnish with coriander