SUPER SIMPLE STIR-FRY
Preparation time 10 mins Cooking time 10 mins Serves 4
440g store-bought wok ready noodles
2 tsp bicarbonate of soda
500g beef, chicken or pork stirfry strips (beef rump steak used here, see Cook’s tips, below left) 2 Tbsp cornflour
3 Tbsp extra virgin olive
oil light in flavour
1 onion (brown or red), thinly sliced 1 Tbsp finely diced fresh ginger 250g bag mixed stir-fry vegetables
(see Cook’s tips, below left)
2 garlic cloves, minced
3 Tbsp soy sauce
1 tsp sesame oil
1 green shallot, thinly sliced Long red chilli, thinly sliced, to serve Micro herbs, to garnish
STEP 1 Put noodles in a bowl and pour boiling water over the top. Stir gently to separate then drain well.
STEP 2 Combine bicarb and 2 teaspoons of water in a large bowl. Add meat of choice and toss to coat. Set aside for 10 minutes. Rinse well under cold water and pat dry.
STEP 3 Put meat in a large bowl, sprinkle with cornflour, toss to coat.
STEP 4 Heat a wok over a high heat until just starting to smoke. Pour in 1 tablespoon of the oil and half the meat. Stir-fry for 2 minutes or until almost cooked through. Set aside on a plate. Repeat with another 1 tablespoon of the remaining oil and remaining meat. Set aside.
STEP 5 Pour remaining oil into wok. Add onion and ginger, and stir-fry for 1 minute. Add noodles and vegies. Stir-fry for 2 minutes or until just cooked through.
STEP 6 Return meat to wok. Add garlic, soy and sesame oil. Stir to combine then add shallots and stir-fry for 2 minutes.
STEP 7 Serve garnished with chilli and micro herbs.
Super simple stir-fry Cheat your way to a breezy dinnertime with pre-cut meat and veg, and store-bought noodles – nobody will know.