• 2 tbsp veg oil

  • 300g (11oz) Rump steak, cut into strips

  • For the marinade

  • 2 tbsp soy sauce

  • 1tsp sesame oil

  • 1tbsp cornflour mixed with some water to make a paste

  • For the stir-fry

  • onions, roughly chopped

  • garlic, roughly chopped

  • button mushrooms, sliced

  • 1 tbsp soy sauce

  • 1 tsp chilli flakes

  • 100ml (4floz) beef stock

  • 2 large gherkins, sliced

  • pinch of caster sugar

  • handful of chives, trimmed and snipped in half

  • 1 tsp sesame oil

  • To serve

  • 200g egg noodles, cooked


  • 1.

    Mix together all of the marinade ingredients in a large bowl and add the beef.

  • 2.

    Add the oil to the wok and heat until smoking.

  • 3.

    Add the beef and quickly stir-fry for 2 minutes.

  • 4.

    Drain the beef into a colander to get rid of the oil.

  • 5.

    Put the wok back on the heat and add the onions followed by the beef stock and the mushrooms stir-fry until the onions are starting to soften and the mushrooms are cooked through.

  • 6.

    Add in the chilli flakes, sugar and soy sauce and cook for a minute more.

  • 7.

    Add in the gherkins.

  • 8.

    Return the beef to the pan and add the chives.

  • 9.

    Add sesame oil and stir well to combine.

  • To serve:

  • 1.

    Serve with the noodles

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