Lemon chicken with spring veg noodles
Forget that ready meal, this storecupboard meal makes a speedy after work supper
Beef, mushroom & greens stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1-2 tbsp vegetable oil
- 400g beefrump steak, thinly sliced across the grain into ½cm thick pieces
- finger-tip length chunk fresh root gingerchopped
- 300g spring greenssliced
- 150g pack chestnut mushroomsliced
Nutrition: per serving
- kcal273
- fat17g
- saturates5g
- carbs7g
- sugars5g
- fibre3g
- protein25g
- salt3.13g
Method
step 1
Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.
step 2
Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.
