400g sirloin, striploin or ribeye steak, cut into thin strips
1 tbsp rapeseed or olive oil
1 medium onion, peeled and thinly sliced
3cm piece of ginger, peeled and grated
2 garlic cloves, peeled and crushed
1 red chilli, finely sliced
2 red peppers, quartered and cut into strips
300g straight to wok noodles
Handful of coriander leaves and stems, chopped
Sauce
2 tbsp gochujang
½ tbsp soy sauce
3 tbsp tomato ketchup
6 tbsp rice wine vinegar
2 tbsp honey
400g sirloin, striploin or ribeye steak, cut into thin strips
1 tbsp rapeseed or olive oil
1 medium onion, peeled and thinly sliced
3cm piece of ginger, peeled and grated
2 garlic cloves, peeled and crushed
1 red chilli, finely sliced
2 red peppers, quartered and cut into strips
300g straight to wok noodles
Handful of coriander leaves and stems, chopped
Sauce
2 tbsp gochujang
½ tbsp soy sauce
3 tbsp tomato ketchup
6 tbsp rice wine vinegar
2 tbsp honey
To cook the beef: Cut the steak into thin strips. Season. Add a little oil to a large, non-stick frying pan or wok. Add half the beef and stir-fry for 3-4 minutes. Remove from the pan and keep warm while you cook the rest of the beef.
To cook the vegetables: Heat a little more oil in the pan or wok. Add the onion and cook for a couple of minutes. Then add the ginger, garlic, chilli and peppers. Cook for a further 3-4 minutes, stirring all the time. Add the beef back to the pan or wok and toss to combine.
To make the sauce: In a small bowl mix together all the sauce ingredients. Then stir the sauce through the beef and vegetables in the pan. Add the noodles and stir well to combine. Cook for a further 2-3 minutes to heat through. Taste and season.
To cook the beef: Cut the steak into thin strips. Season. Add a little oil to a large, non-stick frying pan or wok. Add half the beef and stir-fry for 3-4 minutes. Remove from the pan and keep warm while you cook the rest of the beef.
To cook the vegetables: Heat a little more oil in the pan or wok. Add the onion and cook for a couple of minutes. Then add the ginger, garlic, chilli and peppers. Cook for a further 3-4 minutes, stirring all the time. Add the beef back to the pan or wok and toss to combine.
To make the sauce: In a small bowl mix together all the sauce ingredients. Then stir the sauce through the beef and vegetables in the pan. Add the noodles and stir well to combine. Cook for a further 2-3 minutes to heat through. Taste and season.
To serve: Spoon into a serving bowl and scatter over the coriander to finish. Serve immediately.
