Recipe
Chinese Five-Spice Steak Stir Fry with Noodles
Tender beef, glossy noodles and crisp vegetables come together with Chinese five-spice, soy and lime in this fragrant wok supper, finished with spring onions and fresh coriander.
Ingredients
Method
25 mins prep15 mins cook40 mins total
Mix the soy sauce, sesame oil, Chinese five-spice, garlic, ginger, chilli and lime juice in a bowl. Add the sliced beef and turn to coat while you prepare the remaining ingredients.
Cook the noodles according to the packet instructions, drain well and set aside. Keep the red pepper, pak choi and spring onions ready beside the wok.
Heat the vegetable oil in a wok over high heat. Stir-fry the beef in a single layer for 2–3 minutes until browned but still tender, then transfer it to a plate to rest.
Add the pepper, pak choi and spring onions to the hot wok and stir-fry for 3–4 minutes until just tender. Add the noodles and the remaining marinade, tossing until glossy and hot.
Return the beef and any resting juices to the wok, toss briefly, then divide between bowls and finish with fresh coriander.
Notes
Slice the beef against the grain and keep the wok very hot, cooking in batches if necessary, so the meat sears rather than steams. Toss the noodles through the sauce only at the end to keep them springy.
About this recipe
This Chinese five-spice steak stir fry is built for the lively heat of a wok: thin slices of beef sear quickly while noodles and vegetables gather the savoury, aromatic sauce. Chinese five-spice brings warm aniseed and spice notes, balanced by soy, sesame oil and a squeeze of lime.
Pak choi, red pepper and spring onions keep the dish fresh and crisp rather than heavy. Have every ingredient prepared before you start, because the cooking moves quickly once the wok is hot; the beef should rest briefly while the vegetables finish, then everything is brought together just before serving.
