ASIAN BEEF NOODLES STIR FRY RECIPES

1. Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
2. Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
3. Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.
4. Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
5. Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
6. Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
7. Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
8. Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
9. Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.

First cook the noodles, in a bowl add the noodles to some boiling water and cover, and let it stand for 10 minutes - until they are soft. Then rinse in cold water drain and set aside

In a wok start to heat the oil, along with the oyster sauce, grated ginger and chilli

Add in carrots, broccoli, cabbage, and peppers and toss well into the sauce cook for a few minutes

Next add in the mushrooms

Cook together for a further few minutes, until the veg has cooked but good to leave a crunch, add a splash of water if you feel it needs a bit more sauce

Add the noodles to the wok and cook for a further few minutes

Serve with the coriander, chopped nuts and spring onions on top.

First cook the noodles, in a bowl add the noodles to some boiling water and cover, and let it stand for 10 minutes - until they are soft. Then rinse in cold water drain and set aside

In a wok start to heat the oil, along with the oyster sauce, grated ginger and chilli

Add in carrots, broccoli, cabbage, and peppers and toss well into the sauce cook for a few minutes

Next add in the mushrooms

Cook together for a further few minutes, until the veg has cooked but good to leave a crunch, add a splash of water if you feel it needs a bit more sauce

Add the noodles to the wok and cook for a further few minutes

Serve with the coriander, chopped nuts and spring onions on top.