1 tbsp Sunflower oil

400 g (1 lb) Steak, fat removed and cut into thin strips

300 g (11 oz) Broccoli (or 1 whole head), chopped into florets

160 g (6 oz) Mange tout

250 g (9 oz) Dried egg noodles

For the sauce:

1 tbsp Ginger, crushed or freshly grated

4 Garlic cloves, crushed

5 tbsp Oyster sauce

6 tbsp Dark soy sauce (reduced sodium)

6 tbsp Honey

6 tbsp Tomato ketchup

To serve:

4 Spring onions, trimmed and thinly sliced

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In a small bowl, mix together all the sauce ingredients and set aside.
Place the dried egg noodles in a heatproof bowl and cover with boiling water. Cover with a plate and let them soak while preparing the stir fry.
Heat the sunflower oil in a large frying pan or wok over high heat. Add the sliced beef and stir-fry for 4–5 minutes until browned and just cooked through.
Add the broccoli and mange tout to the pan and cook for another 4–5 minutes until slightly softened but still bright green.
Drain the softened noodles and add them to the pan. Pour in the prepared sauce and toss everything together over medium-high heat until evenly coated and glossy.
Serve immediately, topped with sliced spring onions.

Use flank, sirloin, or rump steak for tender results—slice thinly against the grain.

Swap beef for chicken, prawns, or tofu for a different twist.

Add more vegetables like peppers, baby corn, or carrots for extra color and crunch.

To make it vegetarian, skip the oyster sauce or use a plant-based alternative.

Add chilli flakes or sriracha for a spicier version.