GINGER BEEF AND NOODLE STIR-FRY

PREPARATION TIME: 10 MINS

(+ STANDING)

COOKING TIME: 10 MINS SERVES 2 (AS A MAIN)

100g Macro Organic Singapore Style Noodles or gluten-free noodles

1 tsp cornflour or gluten-free

cornflour

1 Tbsp salt-reduced soy sauce or gluten-free salt-reduced soy sauce

Juice of 1/2 lemon

2 tsp olive oil

250g lean beef rump steak, fat trimmed, diagonally sliced across the grain

2 celery sticks, trimmed,

diagonally sliced

100g green beans, trimmed,

diagonally sliced

100g button mushrooms, sliced 4cm piece ginger, peeled,

finely grated

2 garlic cloves, crushed

1 bunch baby bok choy,

trimmed, chopped

1 Tbsp water

1 cup basil leaves

2 tsp sesame seeds, toasted

(see Cook’s tip), to serve

1 Put noodles in a heatproof bowl and cover with plenty of boiling water. Cover and set aside for 5 minutes. Drain well, separating noodles and set aside. 2 Meanwhile, combine the cornflour, soy sauce and lemon juice in a jug. Set aside.

3 Heat half the oil in a large non-stick wok over high. Add the beef and stir-fry for 1-2 minutes or until beef is just cooked. Transfer to a bowl.

4 Heat remaining oil in the wok over medium-high. Add celery, beans, mushrooms, ginger and garlic. Stir-fry for 2 minutes. Add bok choy and water. Cover and cook for 1 minute. Toss in noodles and soy mixture to heat through. 5 Return beef to the wok with the basil and toss. Serve stir-fry sprinkled with sesame seeds.

COOK’S TIP

To toast sesame seeds, place in a small non-stick pan and cook, stirring, over medium heat for

2-3 minutes or until lightly golden.