Preparation time: 20 minutes, plus marinating time
Cooking time: Under 10 minutes
350g/12oz cap rump, cut into thin slices
Freshly milled black pepper
30ml/2tbsp light soy sauce
30ml/2tbsp dry sherry
1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
10ml/2tsp sesame oil
Large bunch spring onions, trimmed and roughly sliced
4 small pak choi, roughly torn, or 300g purple sprouting broccoli, trimmed
100g/4oz bean sprouts, rinsed
5ml/1tsp Thai fish sauce
1 small red chilli, deseeded and finely sliced
300g/10½oz pack prepared noodles
Grated zest of 1 lemon
1. Put the beef in a large bowl, season with pepper, soy sauce, sherry, ginger and half the oil and marinate for 20 minutes.
2. Meanwhile, heat the remaining oil in a large non-stick wok or pan. Remove the beef from the marinade (reserve this for later) and stir fry the beef for 4-5 minutes.
3. Add the spring onions, pak choi or broccoli, bean sprouts, Thai fish sauce, chilli and noodles. Stir fry for 1-2 minutes, tossing occasionally. Add the reserved marinade and cook for a further minute.
4. Add the lemon zest and serve immediately.
If you can’t get pak choi or purple sprouting broccoli, use the traditional green broccoli variety instead. For extra speed use a prepared pack of stir fry vegetables and a light stir fry sauce of your choice.