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)
crushed peanuts(ContainsPeanutsMay be presentSoy, Gluten, Tree Nuts, Sesame, Milk)
rice wine vinegar
Bring a large saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander. In a medium bowl, combine the Sichuan sauce, soy sauce, brown sugar and rice wine vinegar.
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 bowl. Repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it 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 garlic, ginger and Asian greens and cook until just wilted, 1 minute.
Add the cooked udon noodles to the pan or wok and pour in the Sichuan sauce mixture. Cook, tossing, until thickened slightly and well coated, 1 minute. Return the beef to the pan and toss to combine.
Divide the Chinese beef stir-fry between bowls and garnish with the crushed peanuts and coriander.