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Prep/Cook: 10/25 min     £8.00     Difficulty: ◉◉     Serves: 2


  • 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


  1. Mix the beef, oil, garlic, ginger and chilli together and leave to marinate in a shallow dish for 15 minutes.

  2. Heat a wok or frying pan, add the beef and stir fry for 3–4 minutes.

  3. Add the broccoli, sweetcorn and stock and cook for 5 minutes, adding a little more stock if necessary.

  4. 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.

  5. Add the noodles to the beef and vegetables, stir in the soy sauce and garnish with the spring onion. Serve.

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