Prep time 24 hrs
Cook time 10 mins
500g beef sirloin, trimmed and cut into thin strips
2 tbs hoisin sauce
1 tbs oyster sauce
1/2 tsp chinese five spice
350g good quality stir fry mixed veg – I used one with pea shoots
100g baby sweet corn
1 bag of fresh egg noodles 450g – available in most supermarkets in the veg section
1 tsp fresh ginger, minced
1 tsp chopped garlic
1 tbs dark soy sauce
1 handful of pea shoots
24 hours in advance. Marinade the beef in the hoisin, oyster sauce and chinese five spice. Cover and pop in the fridge.
Heat 1 tbs of vegetable oil in a large wok, add the garlic and ginger, saute for a few seconds and then add the veg including the baby sweet corn tossing over the heat until tender but still crunchy, should be about 3-4 mins. Working quickly throw in the cooked noodles and toss the veg through for another 2-3 mins, once the noodles are heated through, add the soy sauce. Transfer the veg noodles into a warm dish and cover loosely with tin foil. Heat another tablespoon of oil in the wok, on a high heat until the oil is almost smoking, add the beef and cook for 3 mins or so until cooked to your taste, I like mine rare so 2-3 mins is plenty. Cook more as desired. Serve immediately, noodles and veg first into you noodle boxes then the beef and top with pea shoots and the remaining pan juices.
I cooked these for a 13 year old’s birthday party a few weeks ago and then again of lunch this week, goes down very well and as you can see its wok to bowl in the space of about 10 mins with a day for marinating (makes all the difference)! A quick easy mid week supper. Also works well with chicken or pork. Cheaper, healthier and much much better than a take away!