From My Kitchen

I think my favourite thing about a stir fry is that so long as you have some noodles and sauces in your cupboard and any kind of veg in the fridge, you can rustle up some delicious food in seemingly no time at all. This one is from Uyen Luu’s wonderful Vietnamese book, and the marinated beef is tender and tasty – this went down a storm with The Teen, so I think its going to become a mid-week staple for us. Serves 4.

Ingredients

Beef:

400g ish steak (I used bavette)

1 garlic clove, minced

2 tbsp oyster sauce

2 tbsp soy sauce

2 tsp maple syrup

Plenty of black pepper

Noodles:

3-4 nests of noodles

3 tbsp veg oil

1 red onion, finely sliced

As much green veg as you’d like

I used courgette, broccoli, pak choi

2 tbsp oyster sauce

2 tbsp soy sauce

Method

1. Mix the beef ingredients (bar the actual beef) in a bowl, then thinly slice the beef across the grain and throw that in there too and mix well. Leave to marinate for 20 minutes while you get on with the rest of the prep and cooking.
2. Grab a large saucepan and put your noodles on to boil per the packet instructions, then drain and mix through 1 tablespoon of veg oil to stop them sticking together.
3. In a large frying pan heat 1 tbsp veg oil then fry the onion for a minute or so, then throw in the rest of your veg plus a splash of hot water so that the steam can help them cook.
4. After a few minutes add in the oyster and soy sauce, and cook for a minute or two more.
5. Remove to a plate, wipe out the pan, put it back on the heat.
6. On a high heat, add the final tablespoon of veg oil and tip in the beef. Spread it out evenly across the pan and leave to sizzle and brown before turning and sizzling the other side.
7. Add back in the veg and noodles and fry quickly until everything is lovely and hot.
8. Tuck in!