Chilli ginger beef

2 spring onions

1 clove of garlic

½ red chilli

2.5cm root ginger

1 whole lime

400g stir fry vegetables, e.g. beansprouts, red pepper, sweetcorn, mushrooms or broccoli

150g cook noodles 

Spray oil

200g lean stir fry beef strips or rump steak

2 x 5ml reduced-salt soy sauce 

Sharp knife, chopping board x2, garlic crusher, grater, zester, juicer, saucepan, colander, wok or frying pan, heat-resistant spoon.

1. Prepare the vegetables:

• trim and slice the spring onions;
• peel and crush the garlic;
• deseed the chilli and finely dice (thoroughly wash hands after touching the chilli);
• peel and grate the root ginger;
• zest and juice the lime;
• trim, deseed, slice or dice any additional ingredients.

2. Bring a pan of water to the boil and cook the noodles for the stated time. Carefully drain into the sink.

3. Heat the spray oil in the wok or frying pan and add the garlic. Stir fry for 1 minute. 

4. Add the beef strips and brown the meat all over on a high heat; this should take about 2 -3 minutes. Thoroughly wash and dry hands if handling raw meat.

5. Add the spring onion, chilli, ginger, soy sauce and vegetables to the pan and stir fry for 2-3 minutes. Add the cooked noodles and stir through.

6. Add the lime juice and serve sprinkled with lime zest.

• Serving suggestion: Serve the meat and vegetables in a large lettuce leaf as an alternative to using noodles.
• Use ready to wok noodles when you are in a rush. 
• Vary your protein: Swap the beef with prawns, chicken or thin strips of pork. 
• Focus on fibre: Use a wholemeal noodle to boost the fibre content of the dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free noodle. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?