Ingredients

• 100g/3½oz lean beef
• cut into strips
• 1 tsp sesame oil
• 1 garlic clove
• finely chopped
• 20g/¾oz fresh root ginger
• peeled and finely chopped
• ½ red chilli
• seeds removed
• finely chopped
• 80g/3oz tenderstem broccoli
• roughly chopped
• 40g/1½oz baby sweetcorn
• roughly chopped
• 150ml/5fl oz beef stock
• 30g/1oz dried egg noodles
• 2 tsp soy sauce
• 1 spring onion
• thinly sliced
• to garnish

Directions

• Mix the beef
• oil
• garlic
• ginger and chilli together and leave to marinate in a shallow dish for 15 minutes.
• Heat a wok or frying pan
• add the beef and stir fry for 3–4 minutes.
• Add the broccoli
• sweetcorn and stock and cook for 5 minutes
• adding a little more stock if necessary.
• Place the noodles in a saucepan of water
• bring to the boil and then reduce the heat. Cook for 3 minutes
• or until just cooked. Drain well.
• Add the noodles to the beef and vegetables
• stir in the soy sauce and garnish with the spring onion. Serve.