Minute Steak Stir Fry

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Total Time 35 mins

Course Dinner

Servings

Calories 315 kcal

Equipment

Large bowl
Wok
Knife

Ingredients

250 g rib eye steak cut into thin strips
3 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp cornflour
2 tbsp vegetable oil
250 g chestnut mushrooms sliced
3 cm fresh ginger sliced into matchsticks
2 cloves garlic finely sliced
4 spring onion cut into 3 pieces
1/2 head savoy cabbage shredded
500 g udon noodles cooked

Instructions

Toss the steak with the soy sauce, oyster sauce & cornflour and set aside to marinate for 15-20 minutes.
Heat half the oil in a large wok or pan over a high heat and fry the mushrooms for 4-5 minutes until golden brown all over and starting to crisp. Add the ginger and garlic and cook for a minute more before removing from the pan and setting aside with the mushrooms.
Heat the remaining oil in the pan. Shake the excess marinade off the strips of meat (reserving the marinade) and add to the hot oil with the spring onion and fry for 1-2 minutes until coloured then add the rest of the marinade to the pan along with the cabbage and cook for a couple of minutes until the cabbage is tender.
Toss in the mushrooms and cooked noodles and heat through before serving in deep bowls.

Notes

Once the meat has had a lick of hot steel, remove it and stir fry whatever vegetables you have to hand. I’ve suggested mushrooms & savoy cabbage but anything that will cook quickly will do the trick in this recipe.

Nutrition

Calories: 315kcal

Keyword Serves 4