It's easy to whip up a tasty stir-fry sauce with our tried-and-true formula including fresh ginger, nutty sesame seeds and a touch of honey. Use it in this colourful veggie and beef stir-fry that will have the whole family satisfied!
/ serving 4 people
/ serving 4 people
long red chilli
oyster sauce(ContainsGlutenMay be presentCrustacea)
ramen noodles(ContainsGlutenMay be presentEgg, Soy)
crushed peanuts(ContainsPeanutsMay be presentSoy, Tree Nuts, Gluten, Milk, Sesame)
soy sauce(ContainsGluten, Soy)
rice wine vinegar
Bring a large saucepan of water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the carrot (unpeeled). Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Finely grate the ginger. In a small bowl, combine the ginger, oyster sauce, honey, soy sauce, rice wine vinegar, sesame seeds and the water.
Add the ramen noodles to the saucepan of boiling water and cook until just tender, 4 minutes. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. When the oil is hot, add 1/3 of the beef strips with a pinch of salt and cook until browned and cooked through, 1-2 minutes. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan. Transfer to a bowl. Repeat with the remaining beef.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, broccoli and a splash of water and cook, tossing, until just tender, 3-4 minutes. Add the Asian greens and cook until tender, 1-2 minutes.
Add the noodles and the beef strips to the pan with any resting juices and pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and coated, 1-2 minutes.
Divide the Chinese beef and ginger noodles between bowls and sprinkle with the crushed peanuts. Top the adult portions with the chilli (if using).