ChefsBuzz - Healthy Recipes & World Cuisines

Ready in 20 minutes

Ingredients

650g sirloin steak
Cornflour
Vegetable oil
1 garlic clove, crushed
Juice of 1 large orange
2 tbsp dark soy sauce
Bunch of spring onions, finely sliced

1. Trim the steak and cut into strips. Working in batches, toss the beef in a little cornflour, shaking off any excess. Heat a little vegetable oil in a non-stick pan and stir-fry for 2 minutes, until golden. Set aside on a plate.

2. Add the garlic, orange juice and soy sauce to the pan, and bring to the boil.

3. Return the beef to the pan plus any meat juices, add the spring onions and heat through. Serve with egg noodles.

Ready in 15 minutes

Ingredients

2 tbsp vegetable oil
4 tbsp chilli sauce
4 tbsp soy sauce
2 large, skinless chicken breasts
375g pack stir-fry vegetables
450g ready cooked medium noodles
75g dry-roasted peanuts, chopped

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Ready in 15 minutes

Ingredients

225g dried medium egg noodles
300g lean beef steak, such as sirloin or fillet, trimmed of all fat
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp Chinese rice wine
2 tsp rice wine vinegar
1 tsp sunflower oil
5cm piece fresh ginger, cut into
fine matchsticks
4 small heads bok choi, cut into wide strips
Bunch spring onions, trimmed and cut on the diagonal into 1cm slices
100g beansprouts
1 tsp toasted sesame oil

1. Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.

2. Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.

3. Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.

4. Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through. Serve in warmed shallow bowls.