Sizzling Beef with Pak Choi Noodles Sizzling Beef with Pak Choi Noodles

Sizzling Beef with Pak Choi Noodles

A light stir fry with strips of rump or fillet steak and fresh noodles.  It's a speedy supper dish to add to your recipe repetoire.

prep time
20 mins

cook time
10 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 350g lean rump or fillet steaks, cut into thin slices
  • Freshly milled black pepper
  • 2 tablespoons light soy sauce
  • 2 tablespoons dry sherry
  • 1 x 5cm piece fresh root ginger, peeled and finely chopped
  • 2 teaspoons sesame oil
  • Large bunch spring onions, trimmed and roughly sliced
  • 4 small pak choi, roughly torn, or 300g purple sprouting broccoli, trimmed
  • 100g bean sprouts, rinsed
  • 1 teaspoon Thai fish sauce
  • 1 small red chilli, deseeded and finely sliced
  • 300g pack prepared noodles
  • Grated zest of 1 lemon


  1. Put the beef in a large bowl, season with pepper, soy sauce, sherry, ginger and half the oil and marinate for 20 minutes.
  2. Heat the remaining oil in a large non-stick wok or pan. Remove the beef from the marinade (reserve this for later) and stir fry the beef for 4-5 minutes.
  3. Add the spring onions, pak choi or broccoli, bean sprouts, Thai fish sauce, chilli and noodles. Stir fry for 1-2 minutes, tossing occasionally. Add the reserved marinade and cook for a further minute.
  4. Add the lemon zest and serve immediately.


If you can’t get pak choi or purple sprouting broccoli, use the traditional green broccoli variety instead. For extra speed use a prepared pack of stir fry vegetables and a light stir fry sauce of your choice.