A super quick, super tasty stir-fry that you can whip up in 20 minutes!
Ingredients
300 grams egg noodles
1 tablespoon oil
600 grams beef rump steak, cut in thin strips
3 teaspoons crushed ginger
1 head broccoli, chopped
1 capsicum, sliced thinly
5 spring onions, chopped
2 tablespoons low-salt soy sauce
Method
1. Cook noodles in boiling water for 2 minutes. Drain well and set aside.
2. Heat a wok or large frying pan. Add the oil and stir-fry beef for 5 minutes to brown all over. Set aside.
3. Add ginger to pan and stir-fry for 1 minute, then add broccoli, capsicum and ½ cup cold water. Stir-fry for 5 minutes to cook the vegetables – you can add a little more water to stop the mixture drying out if needed.
4. Return beef to the pan. Add the drained noodles, chopped spring onions and soy sauce. Toss and stir-fry for 2 to 3 minutes to combine and heat all ingredients. Serve immediately in large bowls.
Notes
Adding water to the wok will help to steam-cook the vegetables during stir-frying so you won't need to add lots of oil.