SOLOFFORT
Build my program

Beef and vegetable stir-fry with noodles

Strips of lean beef, crunchy vegetables and noodles in a soy, ginger and garlic sauce: on the table in 20 minutes.

A stir-fry is quicker than a takeaway once the vegetables are chopped. Thin strips of lean beef cook in a couple of minutes in a hot pan, the vegetables stay crunchy, and a simple sauce of soy, ginger, garlic and a little honey coats everything. Use any vegetables you have, and swap the beef for chicken or tofu if you prefer.

Meal
Dinner
Serves
2
Time
20 min
Access
Free

Ingredients

  • 250 g lean beef steak, cut into thin strips
  • 2 nests of medium egg noodles
  • 1 pepper, sliced
  • 1 carrot, cut into thin sticks
  • A handful of mangetout or broccoli
  • 2 spring onions, sliced
  • 2 tbsp reduced-salt soy sauce
  • 1 tsp honey
  • 2 garlic cloves, crushed
  • A thumb of ginger, grated
  • 1 tbsp oil

Method

  1. Cook the noodles following the pack instructions and drain.
  2. Mix the soy sauce, honey, garlic and ginger.
  3. Heat the oil in a wok or large frying pan until very hot. Stir-fry the beef for 2 minutes, then lift it out.
  4. Stir-fry the vegetables for 3 to 4 minutes, return the beef with the noodles and sauce, and toss for a minute until everything is hot.

This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.

Related

Train with Soloffort

Build your free weekly program and log every set as you train. Free, no sign-up to start.

Build my program