Beef & Tenderstem Broccoli Stir Fry Noodles

Asian-style dishes can sometimes demand endless lists of complicated ingredients – but not this. Here, ginger and chilli add a kick of heat to a hearty, takeaway-style main, perfect as the weather cools and the nights draw in.



Total Time

10 Minutes


200g of tenderstem broccoli, halved
300g of lean sirloin steak, cut into wafer-thin strips
1 red chilli, de-seeded
2 cloves of garlic, peeled
2cm piece of root ginger, peeled
2 tbsp of wok/stir-fry oil
100g of baby corn, halved lengthways
½ red pepper, finely sliced
75g of bamboo shoots
2 handfuls of beansprouts
1 bunch of spring onions, sliced thickly
2 individual packs wok-ready rice noodles
2 tbsp of runny honey
2 tbsp of rice wine or dry sherry
1 tbsp of reduced-salt soy sauce
1 tbsp of chopped fresh coriander, to garnish


Step 1

Place the steak in a bowl.

Step 2

Either by hand, or in a small food processor, finely chop the chilli, garlic and ginger. Stir into the strips of beef and leave to marinade for about 30 minutes at room temperature.

Step 3

Heat a large wok, and add 1 tbsp of the oil. Once it is almost smoking, add the beef and marinade, and stir-fry for a few minutes until the meat is cooked and has started to become golden. Remove from the wok and keep warm.

Step 4

Return the wok to the heat and add the remaining oil. Once it is almost smoking, add the tenderstem, baby corn and red pepper. Stir fry for a few minutes, until the vegetables are starting to soften. Add the bamboo shoots, beansprouts, spring onions and stir-fry for a minute or so before returning the beef to the wok and adding the noodles. Continue to stir-fry until the noodles are heated through.

Step 5

Add the honey, rice wine or sherry and soy sauce. Cook and toss everything around in the pan for a minute to coat everything in the sauce and then serve onto plates. Scatter with coriander and serve.

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