1 packet instant noodles

250g ribeye steak (or sirloin), thinly sliced

½ carrot, cut into fine matchsticks

100g sugar snap peas, finely sliced

100g bean sprouts

2 tablespoons vegetable oil

100ml chicken stock

The Marinade

1½ teaspoons oriental curry powder

1½ tablespoons light soy sauce

1 teaspoon sesame oil

Pinch of sugar

PREPARATION

1. Thinly slice the beef and mix with the curry powder, light soy sauce, sesame oil and sugar until evenly coated.

COOKING

2. Cook the instant noodles according to the packet instructions, then drain and divide between serving bowls.

3. Heat a wok over high heat until smoking and add 1 tablespoon of vegetable oil.

4. Stir-fry the carrot, sugar snap peas and bean sprouts for 30–60 seconds, keeping the vegetables crisp, then remove from the wok.

5. Add the remaining oil and allow the wok to return to a smoking heat.

6. Spread the beef into a single layer and sear for 30 seconds without moving it.

7. Turn the beef and cook for a further 1 minute, until browned but still tender.

8. Return the vegetables to the wok and toss briefly with the beef.

9. Pour in the chicken stock and bring it to a gentle simmer.

10. Stir everything together until lightly coated in the sauce.

11. Spoon the beef, vegetables and sauce over the cooked noodles.

12. Serve immediately while the beef is tender and the vegetables remain crunchy.

School of Wok Tips

 Ribeye gives the best flavour thanks to its marbling, but sirloin also works well.

 Slice the vegetables finely so they cook quickly while staying crisp.

 Sear the beef over a very high heat to develop colour without overcooking.

 A splash of chicken stock creates a light sauce without overpowering the curry flavour.

FAQs

Can I use another cut of beef?

Yes, sirloin, rump or any quick-cooking steak is suitable.

Can I use fresh noodles instead of instant noodles?

Absolutely. Fresh egg noodles work just as well if you prefer.

What is oriental curry powder?

It's a mild curry powder commonly used in Chinese cooking, with a warm, aromatic flavour that's different from Indian curry powder.