Had a tough day and dreading hanging around in the kitchen for hours while you whip up an elaborate dinner? If that sounds familiar, why not give this delicious and super-quick beef stir fry a go and enjoy the mouthwatering flavours without all of the effort!

This is a great recipe to have on hand if you’re looking to spend less than thirty minutes cooking before sitting down to enjoy a satisfying and flavourful dinner. And, although this particular recipe calls for rice noodles, you can substitute for egg or ramen noodles if you’re looking for something a bit different.

Ingredients

• 300g beef rump steak, cut into thin strips
• 1 teaspoon five-spice powder
• 2 teaspoons cornflour
• 150g rice noodles
• 2 tablespoons peanut oil
• 1 lemongrass stem (white part only), thinly sliced
• 2 garlic cloves, crushed
• 2 tablespoons grated ginger
• 6 shallots (spring onions), sliced on the diagonal
• 1 leek, cut into thin strips
• 1 carrot, cut into thin strips
• 2 tablespoons tamari sauce
• 3 tablespoons shaohsing rice wine
• 1/4 cup (60ml) beef stock or water

Method

1. Place steak, spice and cornflour in bowl and toss well. Soak noodles in bowl of boiling water for 2 minutes, drain well, then set aside.
2. Place a wok over high heat and add half peanut oil. Once smoking, add steak and stir-fry quickly for 1 minute. Remove.
3. Add remaining oil, then stir-fry the lemongrass, garlic, ginger, shallots, leek and carrot for 1 minute. Add tamari, rice wine, stock, noodles and beef. Keep tossing together over high heat for a further 1-2 minutes or until cooked through and well combined.
4. Divide between plates and serve.