Beef chow mein

• 600gBeef stir-fry strips
• 4 tbspSoy sauce
• 1 tbspCornflour
• 1 tspSugar
• 1 tbspToasted sesame oil
• 1Brown onion
• 1Pepper
• 2Carrots
• 6Spring onions
• 2 clovesGarlic, sliced
• 15gFresh ginger, grated
• 300gMedium egg noodles
• 2 tbspVegetable oil
• 300gBeansprouts

Plus salt, pepper and water.

Method

1. 1

   Put a pan of water on to boil. Toss the beef with 1 tbsp of the soy sauce and the cornflour. Stir the rest of the soy together with the sugar, sesame oil and 3 tbsp water.

2. 2

   Thinly slice the onion and pepper, cut the carrots into matchsticks and cut the spring onions into short lengths, keeping the green tops separate. Slice the garlic and grate the ginger.

3. 3

   Cook the noodles in the boiling water for 4 minutes, or as the packet says. Drain, rinse under the cold tap and toss with a drizzle of the vegetable oil so they do not stick.

4. 4

   Heat 1 tbsp of the vegetable oil in a wok or large frying pan over a high heat. Stir-fry the beef in two batches for 2 minutes each, until browned, and lift onto a plate.

5. 5

   Add the rest of the oil and stir-fry the onion, pepper and carrots for 3 minutes. Add the garlic, ginger and spring onion whites for a minute more.

6. 6

   Tip in the noodles, beansprouts, beef and sauce. Toss over the highest heat for 2 to 3 minutes, until the noodles are hot, glossy and catching slightly at the edges. Scatter over the spring onion greens.