Recipe for Korean Beef Stir-Fry with carrots, peppers and egg noodles
For the sauce:
3 tablespoons soy sauce
1 scant teaspoon Sriracha sauce (or substitute with a similar hot chilli sauce)
2 teaspoons sesame oil
150ml chicken stock
2 tablespoon lime or lemon juice
1 tablespoon honey
3cm knob ginger, grated
1 teaspoon cornflour
For the Stir-Fry:
200g egg noodles or rice noodles
2 tablespoons vegetable oil
1 tablespoon sesame seed oil
2 carrots, julienned
1 red and yellow pepper, deseeded and thinly sliced
1 pack (200g) sugar snaps
250g button mushrooms, diced
3 courgettes, julienned
350g steak, thinly sliced
handful fresh basil, roughly chopped
2 tablespoons toasted white and black sesame seeds
For the sauce, whisk all the ingredients together in a small jug and set aside. Cook the noodles in salted water until just tender but still firm enough to hold together. Drain and set aside.
Heat 1 tablespoon vegetable oil in a wok or large based frying pan. Add the carrots and sweet peppers and cook for several minutes on a high heat. Season lightly and remove from the pan. Add a drop more oil before adding the sugar snaps, mushrooms and courgettes.
Stir fry for several minutes, season lightly, remove from the pan and add to the carrots and peppers.
Heat the sesame oil and once hot, add the steak and cook for about 3 minutes. Pour in 1/4 cup of the sauce and stir to coat the meat.
Add all the vegetables to the pan and pour over the remaining sauce. Toss gently and allow the sauce to thicken and the vegetables to heat through.
Pile in the noodles and chopped basil. Give the stir fry a final toss and serve with toasted sesame seeds.