Beef and Tenderstem® broccoli stir fry noodles
A cheery and easy to throw together recipe, this noodle dish is a brilliant way of making the most of those bits and pieces left in the fridge.
Stir fries are a great way to contribute to your 5-a-day. You don’t have to stick to the vegetable suggestions below – it might be that you have a few vegetables in your fridge that need using up. And noodle dishes are brilliant when served with thin slices of steak.
A little advice when cooking stir-fries... don’t overfill your wok as the vegetables will start to simmer not fry, making them soggy and not as crunchy as they should be. If necessary, cook in batches.
Preparation time
35 minutes
Cooking time
10 minutes
Serves
2
Nutritional information per serving
- kcal 650
- Fat 20.2g
- Saturates 4.1g
- Carbs 64.7g
- Sugars 26.0g
- Fibre 10.6g
- Protein 47.1g
- Salt 1.3g
Method
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Place the steak in a bowl.
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Either by hand, or in a small food processor, finely chop the chilli, garlic and ginger. Stir into the strips of beef and leave to marinade for about 30 minutes at room temperature.
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Heat a large wok, and add 1 tbsp of the oil. Once it is almost smoking, add the beef and marinade, and stir-fry for a few minutes until the meat is cooked and has started to become golden. Remove from the wok and keep warm.
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Return the wok to the heat and add the remaining oil. Once it is almost smoking, add the Tenderstem®, baby corn and red pepper. Stir fry for a few minutes, until the vegetables are starting to soften. Add the bamboo shoots, beansprouts, spring onions and stir-fry for a minute or so before returning the beef to the wok and adding the noodles. Continue to stir-fry until the noodles are heated through.
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Add the honey, rice wine or sherry and soy sauce. Cook and toss everything around in the pan for a minute to coat everything in the sauce and then serve onto plates. Scatter with coriander and serve.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
