I made this for myself on Monday night as I fancied a quick and easy stir-fry. I found the recipe on a memory stick that I haven’t used for a while so I’ve got no real idea where I originally got it from. However I made a fair few changes, and as a result of the way it turned out will make a few more next time, so I guess it’s pretty much a new recipe now…
Part of the problem is that the recipe I originally opened has no information to tell you how many it is meant to serve and contains a couple of things that read like typos – I’ll present it as is and also note what I’ve changed and/or added. I assume that the original recipe was designed to serve more than one – probably 2 or 4
Groundnut oil, for frying
300g sirloin steaks, sliced into thin strips and tossed with 3 tablespoons of cornflour
Broccoli florets, sliced (I had some tenderstem broccoli so I used the heads from that. As they are smaller, and more delicate, than normal broccoli heads I didn’t bother to slice them)
2 garlic cloves, sliced
A 5cm piece of ginger, peeled and finely chopped
1 teaspoon of dried chilli flakes
½ bunch spring onions, sliced on the diagonal
4 tablespoons of soy sauce mixed with 5 tablespoons of sugar (this seems like an awful lot of sugar! And, of course, it’s very difficult to get the sugar to properly disolve in the soy sauce. I used 3 tablespoons of soy and 2 of sugar, stirred it for ages and still got some sweet, brown sludge in the bottom of the bowl. Next time I think 3 of soy and 1 of sugar. Increased proportionally if I’m cooking for more than one person.)
The juice of 2 limes (you probably need 2 limes worth of juice if you’re cooking for 2 or 4 but as I was just cooking for me, and so had reduced the amount of sugary soy, the lime juice was slightly too much and made it a bit too tart. Scale it up or down according to taste.)
2-4 thin asparagus spears, snapped into 2cm lengths
A handful of fresh spinach leaves
1 nest of egg noodles per person.
Cook the noodles in boiling water for 3 minutes, drain well and set aside. (Refresh them with cold water just before adding to the dish.)
Heat a 5cm depth of oil in a wok until very hot. (This is nearly 2 inches of oil and seems like waaaay too much. I assumed it was a misprint and used about 5mm of oil, which seemed fine.)
Fry the steak in batches until dark and crisp. Drain and set aside.
In the oil and stir-fry the broccoli, asparagus, garlic, ginger and chilli for 1 minute.
Add the sweetened soy sauce and lime juice and cook for a further 2 minutes.
Add in the beef, spring onions and spinach leaves, cook for a further 1 minute, then add the noodles, mix in well and cook for a further minute.
This is quite tasty – it’s certainly a bit spicy and the lime juice contrasts nicely with the sweetened soy (although mine was a little too tart) and the ginger adds another pleasant flavour. My beef wasn’t very crisp but it was crisp in places which gave it a nice texture. I’ll certainly cook it again, albeit with a few tweaks. Sorry that the photo’s a bit blurry but I was trying to blow the steam out of the way at the same time as taking the photo!