Healthy beef chow mein

• wholemeal noodle nests2

  (85g)

• sesame oil↗2 tsp rapeseed or tsp
• lean fillet steak↗200g g

  fat removed and cut into strips

• red onion↗1 small

  (100g), finely chopped

• ginger↗15g piece of g

  peeled and finely chopped

• chestnut mushrooms↗160g g

  thickly sliced

• garlic cloves↗2

  finely chopped

• beansprouts160g ready-to-eat g

  ready-to-eat

• tamari↗1½ tsp tsp
• brown rice vinegar↗1 tbsp tbsp
• spring onions↗4

  (65g), cut into diagonal lengths

Step-by-step instructions

1. 1

   Cook the noodles following pack instructions. Meanwhile, heat half the oil in a wok and stir-fry the beef over a high heat for 30 seconds until browned. Tip onto a plate, set aside, then add the remaining oil to the wok. Stir-fry the onion and ginger until softened. Add a drop of water to prevent burning, if needed and cook covered for 2-3 mins.

2. 2

   Stir in the mushrooms and garlic, and fry until they start to soften (around 3 mins), then add the beansprouts and cook for a minute or two more until piping hot.

3. 3

   Mix the tamari and vinegar together in a small bowl with 2 tbsp water. Add the drained noodles to the wok, toss well, then add the tamari mixture, spring onions and the beef. Stir-fry for a few minutes until heated through. Season with plenty of black pepper and serve.