Fire up a simple stir fry with a blend of three peppercorns in this quick and tasty stir-fry.
1 tsp vegetable oil
1 garlic clove, thinly sliced
2.5cm/1in-piece root ginger, peeled and thinly sliced
1 small red onion, thinly sliced
1 red pepper, seeds removed, flesh thinly sliced
small handful Tenderstem broccoli
small handful baby sweetcorn
½ carrot, cut into thin strips
1 long red chilli, finely chopped
dash light soy sauce
1 tbsp oyster sauce
toasted sesame oil, for drizzling
For the crisp noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the noodles in batches for 2-3 minutes, or until crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the beef, mix the Shaoxing wine, dark soy sauce and oyster sauce together in a bowl. Add the steak and toss to coat. Heat a wok until smoking, add the oil then coat the beef in the crushed peppercorns immediately before adding to the hot wok. Stir-fry for 1-2 minutes or until browned and cooked but still juicy. Transfer to a warm plate.
For the stir fry, add the oil to the hot wok and fry the garlic and ginger for a few seconds until aromatic, then add the vegetables and stir-fry for 1-2 minutes. Add the chilli then season with the soy sauce and oyster sauce.
To serve, divide the stir fry between two serving plates, top with the steak and any juices. Toss the crisp noodles with the chilli and coriander and place on top, drizzle with a little toasted sesame oil and serve.
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