Categories: May

Ingredients

• 225g lean beef steak (sirloin or rump), cut into strips
• 2 tsp light soy sauce
• 2 tsp sesame oil, plus extra
• 2 tsp dry sherry
• 1 tsp cornflour
• 1 red pepper, deseeded and cut into strips
• small bunch spring onions, finely shredded
• 150g medium or thin dried egg noodles
• 3 tbsp oyster sauce

Directions

1. Mix the soy sauce, sesame oil, dry sherry, and cornflour in a bowl, then add the meat strips, and set aside for 10 minutes. Cook the noodles in boiling water according to packet instructions. Drain, refresh and toss with a few tablespoons of sesame oil. Heat a wok until very hot and stir-fry the beef for 5 minutes until seared all over. Tip into a sieve to drain away the oil and set aside. Put the wok back on the heat, add the pepper and stir-fry for 1-2 minutes. Remove and set aside. Add 3 tablespoons oyster sauce to the wok and bring to a simmer, then add the beef and noodles and toss together. Add the pepper and onions, toss through and serve.

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