Now I’m not a massive fan of beef as a whole… but this spice rub really makes it tender and it tastes amazing! I cook the veg in the same pan to stir it through the juices to give it that lovely flavour – don’t forget to spoon out some of the juice at the end!
Ingredients
- 400g Thin Cut Beef Steaks
- 1 Tsp Ground Ginger
- 2 Tsp Cumin
- 2 Tsp Paprika
- 1 Tsp Pepper
- 1 Tsp Garlic Powder
- ½ Tsp Cayenne Pepper
- 1 Tsp Salt
- 1 Tbsp Brown Sugar
- 300g Noodles (optional)
- 2 Cloves Garlic, crushed
- 5cm Piece Ginger, grated
- Splash of Soy Sauce
- Vegetable Oil
Selection of vegetables, i.e:
- Bean Sprouts
- Mange Tout
- Baby Leek
- Baby Corn
- Carrots
- Courgette
- Mixed Peppers
Directions
- Cut the beef into thin strips. Combine all of the spices and sugar to make a spice mix and rub into the beef. Set aside to infuse.
- Prepare all of your vegetables by cutting into bite sized pieces; bean sprouts and mange tout can be left as they are, baby leeks can be cut in quarters, baby corn can be sliced in half lengthways, carrots can be sliced into matchsticks, courgette sliced and cut in half and pepper into thin slices.
- In a wok or large frying pan, heat a little vegetable oil and fry the beef on a high heat for 5 minutes, constantly stirring. Add the veg and stir fry all veg, including garlic and ginger.
- If using dried egg noodles, cook in boiling water for 4/5 minutes until soft, strain and add to your stir fry. Alternatively, using straight to wok egg noodles, add to the stir fry when the vegetables are almost cooked and ready to eat and heat through for just a couple of minutes.
- Drizzle in some soy sauce to taste, serve up (don’t forget the juices at the bottom!) and enjoy!
