Beef & ginger stir-fry

• beef↗500g g

  rump, trimmed and cut into thin strips

• Chinese five-spice powder1 tsp tsp
• pack ready-cooked rice noodle300g g
• large red chilli↗1
• fat garlic clove↗1

  chopped

• piece ginger↗4cm

  peeled and cut into matchsticks

• stick lemongrass1

  trimmed and sliced

• sunflower oil↗2 tbsp tbsp
• sugar snap peas↗100g g

  cut into thin strips

• baby corn↗8

  sliced diagonally

• spring onions↗6

  trimmed and sliced diagonally

• ½ lime
• soy sauce↗2 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• roasted peanut↗2 tbsp tbsp
• roughly chopped coriander

  to serve

Step-by-step instructions

1. 1

   Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.

2. 2

   Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.

3. 3

   Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.

4. 4

   Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.