Little Leakers
Beef and Ginger Stir Fry with Noodles
1 teaspoon sherry, dry
2 teaspoon white wine vinegar
2 teaspoon soy sauce, light
1 clove garlic, (small) chopped finely
1/2 teaspoon spices, ginger
1 teaspoon MCT Oil
1 medium steak lean beef fillet steak, (90g) cut into strips (topside seems to have the least
amount of fat)
2 portion spring onions, chopped into 5cm lengths
1/4 medium red green or yellow pepper(s), (red) de-seeded and cut into strips
1/4 portion fresh green or red chilli(s), flaked
1 medium portion broccoli, (60g)
60 g spinach, shredded
1 medium portion dried egg noodles (low fat)
Mix together the sherry, vinegar, soy sauce, garlic and ginger in a shallow dish. Stir in the
beef and leave to marinate for 20 minutes. Put a saucepan of lightly salted water on to boil.
Heat the oil in a frying pan or wok until very hot.
Add the strips of beef to the frying pan, reserving any extra marinade. Stir fry for 2 minutes.
Cook the noodles in the boiling water for 5 minutes and then drain and keep warm. Add
the spring onions, red pepper, dried chillies, broccoli florets and spinach or Chinese leaf
to the wok. Stir fry for 3 minutes. Pour in any reserved marinade and stir fry for 1 minute
more. Arrange the noodles on a serving plate. Top with the stir fry and serve at once.
2 teaspoon white wine vinegar
2 teaspoon soy sauce, light
1 clove garlic, (small) chopped finely
1/2 teaspoon spices, ginger
1 teaspoon MCT Oil
1 medium steak lean beef fillet steak, (90g) cut into strips (topside seems to have the least
amount of fat)
2 portion spring onions, chopped into 5cm lengths
1/4 medium red green or yellow pepper(s), (red) de-seeded and cut into strips
1/4 portion fresh green or red chilli(s), flaked
1 medium portion broccoli, (60g)
60 g spinach, shredded
1 medium portion dried egg noodles (low fat)
Mix together the sherry, vinegar, soy sauce, garlic and ginger in a shallow dish. Stir in the
beef and leave to marinate for 20 minutes. Put a saucepan of lightly salted water on to boil.
Heat the oil in a frying pan or wok until very hot.
Add the strips of beef to the frying pan, reserving any extra marinade. Stir fry for 2 minutes.
Cook the noodles in the boiling water for 5 minutes and then drain and keep warm. Add
the spring onions, red pepper, dried chillies, broccoli florets and spinach or Chinese leaf
to the wok. Stir fry for 3 minutes. Pour in any reserved marinade and stir fry for 1 minute
more. Arrange the noodles on a serving plate. Top with the stir fry and serve at once.
