Beef Stir-Fry tips: Thinly Slice your beefCut steak against the grainSear over high heat (sealing in the juices)Don’t crowd the pan which cools the pan quickly and results in chewy beef Ingredients • 250g dried medium egg noodles• vegetable oil• 350g steak, thinly sliced• 2 garlic cloves, peeled & finely sliced• a thumb-sized piece of fresh ginger, peeled & finely sliced• 1–2 large fresh red chillies, finely sliced• 200g peanut shoots or bean sprouts• soy sauce• sesame oil• juice of ½ a lime• 1 large red pepper, deseeded & finely sliced• a handful of snow peas, finely sliced• a handful of baby corn, quartered lengthwise• 6 spring onions, trimmed & finely sliced• a bunch of fresh coriander, leaves picked & roughly chopped• cos lettuce leaves, to serve Method Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside. Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking. Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf. Chef Ramsay How to Stir Fry Beef