Sticky Beef & Noodles {One Pan}

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tbsp Sunflower oil

400 g Steak (Fat removed and cut into thin strips. See notes)

300 g Broccoli (Or a whole head)

160 g Mange tout

250 g Dried egg noodles

1 tbsp Ginger (Crushed, fresh chopped or jar)

4 Cloves Garlic (Peeled and crushed)

5 tbsp Oyster sauce

6 tbsp Dark soy sauce (Reduced sodium)

6 tbsp Honey

6 tbsp Tomato ketchup

4 Spring onions (Trimmed and thinly sliced)

Directions

Stir the sauce ingredients together in a small bowl and set aside.

Place noodles in a bowl. Pour boiling water straight from the kettle over the noodles, pop a plate over the top and leave to soak while you cook the stir fry.

Heat the oil in a large frying pan or wok and add the beef. Stir over a high heat for 4-5 minutes.

Stir the noodles with a fork to make sure they are softening evenly.

Add the broccoli and mangetout and cook for a further 4-5 minutes until softened a little.

Drain the noodles and add to the pan. Add the sauce and heat, coating the ingredients.

Stir well and serve with the chopped spring onions and sesame seeds.

Nutrition

• Calories: 656 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Cholesterol: 61 mg
• Sodium: 3061 mg
• Total Carbohydrate: 84 g
• Dietary Fiber: 8 g
• Total Sugars: 36 g
• Protein: 37 g