Dive into a tasty bowl of quick-cooking beef strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!
Sichuan garlic paste(ContainsFish, Gluten, Sesame, Soy)
udon noodles(ContainsGlutenMay be presentEgg, Soy)
roasted peanuts(ContainsPeanutsMay be presentSoy, Tree Nuts, Gluten, Sesame, Milk)
Bring a large saucepan of water to the boil. Finely grate the ginger. Finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a medium bowl and repeat with the remaining beef. TIP: Cooking the meat in batches over a high heat helps it brown and stay tender.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook, tossing, until just tender, 4-5 minutes. Add the ginger, garlic and Asian greens and cook until just wilted, 1 minute.
Remove the pan from the heat, add the udon noodles, Sichuan garlic paste and soy sauce to the pan. Toss to coat. Return the beef to the pan along with any resting juices and the roasted peanuts and toss to combine.
Divide the Chinese beef stir-fry between bowls and garnish with the coriander.