1 day Ago By Melanie Kaidan
Mary Berry has shared her quick and easy beef stir-fry recipe , helping Brits make a nutritious and flavourful meal in no time. This dish from her cookbook ‘ Mary Berry ’s Quick Cooking’ combines tender steak with crunchy vegetables and soft noodles into a tangy, savoury mix. With a preparation time of just 10 minutes and cooking time of 10 to 30 minutes, it’s easy to see this dish becoming a midweek staple.
When prepared as per the instructions, this recipe makes four servings with 362 kcal and 29g protein each. Sharing this recipe online, the BBC noted: “ Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour.” Ingredients For the marinade Four tbsp soy sauce Four tbsp sweet chilli sauce One garlic clove, crushed One heaped tsp Chinese five-spice powder One tsp light muscovado sugar One large lime, juice only For the stir fry Two 200g rump steaks, trimmed 150g fine egg noodles (about two nests) Three tbsp sunflower oil Two red peppers, seeds removed, thinly sliced One brown onion, thinly sliced Hald a head Chinese leaves, white and green parts separated and very finely sliced One small bunch coriander, chopped Method To prepare the marinade, combine all the ingredients in a bowl and stir until well mixed.
For the stir fry, gently flatten the steaks using a meat mallet, rolling pin, or the bottom of a saucepan to slightly reduce their thickness. Place the steaks in a large dish and pour three tablespoons of the marinade over them. Allow the steaks to marinate while you cook the noodles.
Boil the noodles in salted water according to the packet instructions. Once cooked, drain and set them aside. Heat two tablespoons of oil in a large non-stick frying pan over medium-high heat.
Season the marinated steaks with salt and pepper, and cook them for one and a half to two minutes on each side. Once done, transfer the steaks to a warmed plate to rest. Use a paper towel to wipe out the frying pan, then add the remaining oil.
Sauté the red peppers and onion for three to four minutes over high heat. Add the white sections of the Chinese leaves and cook for an additional minute. Pour in the remaining marinade and add the drained noodles.
Toss everything together to coat the noodles with the marinade, then stir in the green parts of the Chinese leaves, season to taste, and add half of the coriander. Mix well and heat everything through. Divide the noodles between four plates.
Slice the steaks thinly and place them on top of the noodles. Drizzle any juices from the resting steaks over the dish, then finish with the remaining coriander as a garnish. Serve and enjoy.
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