Dinner recipe
Fast beef strip rice noodles with red peppers, carrots, sugar snap peas, spring onions, ginger, orange, lime, and soy.
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Ingredients
large non-stick frying pan or wok, heatproof bowl, colander, knife, chopping board, whisk
Method
Slice the lean beef steak into thin strips across the grain. Slice the red peppers, peel the carrots into thin ribbons, halve the sugar snap peas, slice the spring onions with whites and greens kept separate, crush the garlic, grate the ginger, and zest and juice the orange.
Put the rice noodles in a heatproof bowl, cover with boiling water, and soak for 5 to 6 minutes until flexible. Drain, rinse briefly under cool water, and set aside.
Toss the beef strips with the cornflour, orange zest, black pepper, and a pinch of salt. Whisk the orange juice, reduced-salt soy sauce, juice from half the lime, and 3 tablespoons water in a small bowl.
Heat 1 tablespoon vegetable oil in a large non-stick frying pan or wok over a high heat. Add the beef in a single layer and stir-fry for 2 to 3 minutes until browned at the edges, then lift onto a plate.
Add the remaining 1 tablespoon vegetable oil to the pan with the red peppers, carrots, sugar snap peas, spring onion whites, garlic, and ginger. Stir-fry for 4 to 5 minutes until glossy and still crisp.
Return the beef to the pan with the noodles and orange soy sauce. Toss for 2 to 3 minutes until the sauce lightly coats the noodles and the beef is piping hot, then scatter with spring onion greens and serve with lime wedges.
