Beef stir fry

Beef stir fry
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 3 minutes to cook

Low fat and gluten-free, this Thai beef stir-fry recipe is ready in a flash but doesn’t scrimp on flavour.

Nutrition: per serving

Calories
370kcals
Fat
6.9g (2.1g saturated)
Protein
25.4g
Carbohydrates
49.9g (7.4g sugar)
Salt
1.8g
Calories
370kcals
Fat
6.9g (2.1g saturated)
Protein
25.4g
Carbohydrates
49.9g (7.4g sugar)
Salt
1.8g

Ingredients

  • 200g dried rice noodles
  • 350g sirloin steak, trimmed and thinly sliced
  • 2 tbsp gluten-free sweet chilli sauce, such as Encona, available from most supermarkets
  • 2 garlic cloves, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 1 tbsp sunflower oil
  • 8 spring onions, sliced
  • 150g mangetout or sugar snap peas, trimmed
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • Small bunch of Thai basil or sweet basil leaves

Method

  1. Cook the noodles according to the packet instructions. Drain well, then set aside. Meanwhile, put the steak in a bowl with half the chilli sauce, the garlic and ginger, then toss to coat.
  2. Heat the oil in a wok or large frying pan over a high heat. Stir-fry the beef for 1 minute or until the beef is browned. Remove from the pan, then set aside.
  3. Wipe the pan clean, then return to a medium-high heat. Add the spring onion, mangetout or sugar snap peas and 2 tbsp water, then stir-fry for 1 minute until the mangetout/peas are just tender. Return the beef to the pan with any cooking juices.
  4. Add the cooked noodles, fish sauce, lime juice and remaining sweet chilli sauce, then stir-fry for 1 minute more or until heated through. Stir in the basil leaves, then divide among bowls and serve immediately.

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