We love Mary Berry’s recipes – and this is a variation on her fabulous dish of succulent beef with peppers, cooked in a flash. We suggest using our Beef Stir Fry for an even quicker version. If you want to mix it up further, try adding sprouting broccoli along with the peppers. Serves 4.
For the marinade
- 1 garlic clove, crushed
- 4 tbsp sweet chilli sauce
- 1 heaped tsp Chinese five-spiced powder
- 4 tbsp soy sauce
- 1 tsp light muscovado sugar
- 1 large lime, juice only
For the stir fry
- 1 x Helen Browning’s Beef Stir Fry
- 150g fine egg noodles
- 3 tbsp sunflower oil
- 2 red peppers, seeds removed, thinly sliced
- 1 brown onion, thinly sliced
- 1/2 head Chinese leaves, white and green parts separated and very finely sliced
- 1 small bunch coriander, chopped
- Make the marinade by placing all the ingredients in a bowl and mixing together well.
- Put the beef stir fry in a large dish and spoon over 3 tablespoons of the marinade. Leave this to marinade while you cook the noodles.
- Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside.
- Heat 2 teaspoons of the oil over a medium-high heat in a large non-stick frying pan. Season the beef stir fry strips with salt and pepper and fry for 1 1/2 – 2 minutes on each side, then transfer to a warmed plate to rest.
- Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3 -4minutes over a high heat. Tip the white parts of the Chinese leaves and fry for another minute.
- Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through.
- Divide the noodles among four plates. Place the beef stir fry strips on top of the noodles and drizzle the steak juices on top and garnish with the remaining coriander to serve.
Our top tip – If you have time leave your beef stir fry to marinade longer.