Now that the clocks have gone back and the night’s are drawing in it’s time to turn up the heat and spice up our evening meals.
Approximately 1 tablespoon vegetable oil
1 red chilli, deseeded and finely chopped,
2 garlic cloves, crushed
500g beef steak, sliced into bite sized pieces
100g tenderstem broccoli
6 baby courgettes, sliced
3 spring onions, sliced
100g oyster mushrooms
A handful of beansprouts (optional)
400g fresh egg noodles
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
A few drops of toasted sesame oil
Heat a wok over a high heat until very hot then pour in a little vegetable oil. Add the chilli and garlic and stir fry for a minute then add the beef and stir fry if for a minute or so until browned.
Next, add the broccoli to the wok and stir fry it for a few minutes then add in the rest of the vegetables and stir fry everything for a further 2 or 3 minutes.
Finally, add the noodles to the wok, along with the soy sauce and toasted sesame oil, and stir fry them, mixing them in with the vegetables, for a few minutes. Serve immediately.