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

Sizzling Beef with Pak Choi Noodles

A light oriental 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/12oz lean rump or fillet steaks, cut into thin slices
  • Freshly milled black pepper
  • 30ml/2tbsp light soy sauce
  • 30ml/2tbsp dry sherry
  • 1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
  • 10ml/2tsp sesame oil
  • Large bunch spring onions, trimmed and roughly sliced
  • 4 small pak choi, roughly torn, or 300g purple sprouting broccoli, trimmed
  • 100g/4oz bean sprouts, rinsed
  • 5ml/1tsp Thai fish sauce
  • 1 small red chilli, deseeded and finely sliced
  • 300g/10½oz pack prepared noodles
  • Grated zest of 1 lemon


Put the beef in a large bowl, season with pepper, soy sauce, sherry, ginger and half the oil and marinate for 20 minutes.

Meanwhile, 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.

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.

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.