Ginger, Chilli Beef with Tenderstem® Noodles
35 minutes preparation
10 minutes cooking
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. 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.
- 1 piece of sirloin steak about 300g
- 1 red chilli, de-seeded
- 2 cloves of garlic, peeled
- 2cm piece of root ginger, peeled
- 2 tbsp wok/stir-fry oil
- 200g Tenderstem®, halved
- 100g baby corn, halved lengthways
- Half red pepper, finely sliced
- 75g bamboo shoots
- 2 handfuls of beansprouts
- 1 bunch spring onions, sliced thickly
- 2 strips of cooked rice noodles
- 2 tbsp runny honey
- 2 tbsp rice wine or dry sherry
- 1 tbsp soy sauce
- 1 tbsp chopped fresh coriander
- Cut the beef steak into wafer thin strips, removing any excess fat, and place in a bowl.
- 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.
- Heat a large wok, and add 1 tablespoon 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.
- Return the wok to the heat and add the remaining 1 tablespoon of 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, string onions and stir fry for a minute or so before returning the beef and adding the noodles. Continue to stir-fry until the noodles are heated through.
- 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.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® 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.