Dinner recipe
Meat-led speedy stir fry with beef strips, egg noodles, frozen peas, carrots, spring onions, soy sauce, ginger, maple, and lime.
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Ingredients
wok or wide frying pan, saucepan, colander, grater, knife, chopping board
Method
Measure the frozen peas, cut the carrots into thin matchsticks, slice the spring onions, grate the garlic and ginger, and cut the lime into wedges.
Stir the reduced-salt soy sauce, maple syrup, 2 tablespoons water, black pepper, and 1 tablespoon lime juice together in a small bowl.
Boil the medium egg noodles for 4 minutes until just tender, then drain and rinse briefly so they do not stick.
Heat 1 tablespoon vegetable oil in a wok or wide frying pan over a high heat and fry the beef strips with a pinch of salt for 2 to 3 minutes until browned at the edges.
Add the carrots, garlic, and ginger for 2 minutes, then stir in the frozen peas and spring onions for 2 minutes until the peas are hot.
Add the noodles and soy ginger sauce, toss for 1 to 2 minutes until glossy, then serve with lime wedges.
