Ginger and Chilli Beef with Tenderstem Noodles
- 1 piece of sirloin steak about 300g
- 1 red chilli, de-seeded
- 2 cloves of garlic, peeled
- 2 cm piece of root ginger, peeled
- 2 tbsp wok/stir-fry oil
- 200g Tenderstem, halved
- 100g baby corn, halved lengthways
- ½ red pepper, finely sliced
- 75g bamboo shoots
- 2 handfuls of beansprouts
- 1 bunch spring onions, sliced thickly
- 2 strips of cooked rice noodles
- 2 tbsp runny honey
- 2 tbsp rice wine or dry sherry
- 1 tbsp soy sauce
- 1 tbsp chopped fresh coriander
Cut the beef steak into wafer thin strips, removing any excess fat, and place in a bowl.
Either by hand, or in a small food processor, finely chop the chilli, garlic and ginger. Stir into the strips of beef and leave to marinade for about 30 minutes at room temperature.
Heat a large wok, and add 1 tablespoon of the oil. Once it is almost smoking, add the beef and marinade, and stir-fry for a few minutes until the meat is cooked and has started to become golden. Remove from the wok and keep warm.
Return the wok to the heat and add the remaining 1 tablespoon of oil. Once it is almost smoking, add the Tenderstem, baby corn and red pepper. Stir fry for a few minutes, until the vegetables are starting to soften. Add the bamboo shoots, beansprouts, string onions and stir-fry for a minute or so before returning the beef and adding the noodles. Continue to stir-fry until the noodles are heated through.
Add the honey, rice wine or sherry and soy sauce. Cook and toss everything around in the pan for a minute to coat everything in the sauce and then serve onto plates. Scatter with coriander and serve.
Recipe courtesy of Tenderstem Broccoli