Nick ‘The Knife’s’ Zesty Orange Beef Stir Fry

Hold the ginger in one hand and using the edge of a spoon peel off the skin. Now finely chop the ginger. Finely slice the spring onions, separating the white parts from the green.

Slice the steak as thinly as your knife skills allow. Coat the strips in half of the cornflour and a pinch of salt and pepper. Heat 1 tsp of olive oil on high heat in a non-stick frying pan. When the oilis really hot, stir fry the steak for 2 mins and then keep it to the side.

Cook the noodles in the boiling water with ¼ tsp of salt for around 4 mins. The noodles are ready when they are ‘al dente’ (i.e. they still have have a hint of firmness left in the middle). Drain the noodles and put them back in the pot with cold water for later.

Mix together the orange juice and soy sauce in a small saucepan. Stir in the remaining cornflour, the orange zest and the 1 tsp of sugar (if you have some).Tip: Make sure you mix it thoroughly so there are no lumps. Put the pan on medium heat, bring to a simmer and cook for 2-3 mins or until it has reduced down slightly.

Heat 2 tsp of olive oil in your now empty non-stick frying pan on high heat. Once hot, cook the garlic,ginger, white parts of the spring onion and 1 tsp of chopped chilli (less if you like it mild). After 1 minute add in the mangetout and cook for 2 more mins.

Give your soy sauce mixture another good stir. Add your steak strips into the pan followed by the soy sauce mixture. Drain and add the noodles(don’t worry that they’re wet as this will add to your sauce). Toss everything together for 2 mins.