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Serves
US | Metric
Ingredients
  • 1 Ribeye Steak (Sliced Into Strips)
  • 275 g Fresh Egg Noodles
  • 50 g Fresh Beansprouts
  • 50 g Shiitake Mushrooms
  • 50 g Mangetout
  • 175 g Baby Corn (Sliced Into Strips)
  • 2 Spring Onions (Cleaned & Trimmed)
  • Coriander (Garnish ) Optional
  • Red Chilli (Garnish) Optional
  • 2 Sesame Oil
  • 2 Garlic Cloves (Chopped)
  • Sesame Seeds (Garnish) Optional
  • Salt & Pepper
Honey Sriracha Sauce
  • 4 tbsps Honey
  • 3 tbsps Sriracha Sauce
  • 2 Garlic Cloves (Grated)
  • 1 tbsp Ginger (Grated)
  • 1 tsp Sesame Oil
Beef Stir-Fry In Honey Sriracha Sauce Beef Stir-Fry In Honey Sriracha Sauce

Beef Stir-Fry In Honey Sriracha Sauce

Showstopper Stir-Fry

This stir-fry won't disappoint, you'll score brownie points when you place this at the table

Prep 10 minutes
Total 20 minutes
  • Take the steak out the fridge 30mins before cooking it, season with salt & pepper and slice into strips and set aside.
  • In a small mixing bowl add all the sauce ingredients and stir together until properly combined.
  • Place a wok over hight and leave for 2mins to get hot. Add 1 tbsp of sesame oil and add the steak strips and cook for 2mins until strips are brown then remove and set aside.
  • Add 1 tbsp sesame oil, mushrooms, spring onions, baby corn and mangetout to the wok and cook for 2mins making sure to keep the mixture moving always, after 2 mins add the beansprouts and garlic and cook for a further min.
  • Now add the noodles and mix together and cook for 2mins, add the beef and sauce to the wok and mix well trying to coat everything with the sauce remembering to keep the mixture moving at all time. Once fully coated and combined with the sauce, take off the heat, adjust seasoning and serve. Enjoy
Beef Stir-Fry In Honey Sriracha Sauce Beef Stir-Fry In Honey Sriracha Sauce

Beef Stir-Fry In Honey Sriracha Sauce

Showstopper Stir-Fry

This stir-fry won't disappoint, you'll score brownie points when you place this at the table

favorite
print
like
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 Ribeye Steak (Sliced Into Strips)
  • 275 g Fresh Egg Noodles
  • 50 g Fresh Beansprouts
  • 50 g Shiitake Mushrooms
  • 50 g Mangetout
  • 175 g Baby Corn (Sliced Into Strips)
  • 2 Spring Onions (Cleaned & Trimmed)
  • Coriander (Garnish ) Optional
  • Red Chilli (Garnish) Optional
  • 2 Sesame Oil
  • 2 Garlic Cloves (Chopped)
  • Sesame Seeds (Garnish) Optional
  • Salt & Pepper
Honey Sriracha Sauce
  • 4 tbsps Honey
  • 3 tbsps Sriracha Sauce
  • 2 Garlic Cloves (Grated)
  • 1 tbsp Ginger (Grated)
  • 1 tsp Sesame Oil

  • Take the steak out the fridge 30mins before cooking it, season with salt & pepper and slice into strips and set aside.
  • In a small mixing bowl add all the sauce ingredients and stir together until properly combined.
  • Place a wok over hight and leave for 2mins to get hot. Add 1 tbsp of sesame oil and add the steak strips and cook for 2mins until strips are brown then remove and set aside.
  • Add 1 tbsp sesame oil, mushrooms, spring onions, baby corn and mangetout to the wok and cook for 2mins making sure to keep the mixture moving always, after 2 mins add the beansprouts and garlic and cook for a further min.
  • Now add the noodles and mix together and cook for 2mins, add the beef and sauce to the wok and mix well trying to coat everything with the sauce remembering to keep the mixture moving at all time. Once fully coated and combined with the sauce, take off the heat, adjust seasoning and serve. Enjoy