Oyster beef with soupy noodles

• nests (about 200g) medium egg noodles3
• beef stock↗1l l
• ginger↗thumb-sized piece

  cut into matchsticks

• of spring onions↗bunch

  white parts sliced thickly at an angle, green chopped

• Chinese five-spice powder1 tsp tsp
• red chilli↗1

  deseeded and sliced

• soy sauce↗2 tbsp tbsp
• sesame oil↗1 tbsp tbsp
• sirloin steaks↗2

  (about 400g/14oz), trimmed of fat and thinly sliced across the grain

• oyster sauce↗2-3 tbsp tbsp

Step-by-step instructions

1. 1

   Put a kettle of water on to boil and the noodles in a bowl. Tip the stock, ginger, whites of the onions and the five-spice into a large pan and leave to simmer for 5 mins.

2. 2

   When the kettle boils, pour the water over the noodles and leave to soak for 3 mins (they should be softened, but not completely), then drain. Now add to the stock pan with the chilli, spring onion greens, soy sauce and half the sesame oil, and cook about 2 mins more.

3. 3

   Meanwhile, heat the remaining oil in a large wok. Add the beef and stir-fry over a high heat for about 1 min until it changes colour, but is still a little rare in the centre. Spoon in the oyster sauce and cook over the heat to coat the beef. Ladle the noodles and liquid into bowls and top with the oyster beef.