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Flat Iron beef Steak Stir-Fry

Flat Iron beef Steak Stir-Fry


By Farmison & Co

"Farmison & Co is the brainchild of John Pallagi and Lee Simmonds; two old friends who share a love of fantastic food with real flavour and a genuine..."

A perfectly healthy alternative to the monotony of winter casseroles and stodgy potato filled meals.

Directions:

  1. Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
  2. Heat a large wok or a heavy-based frying pan until smoking hot.
  3. Add the of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies for 3-4minutes.
  4. Add the shoots or bean sprouts, the soy sauce and sesame oil and ¾ of the lime juice for the last 30 seconds of cooking.
  5. Tip the contents of the wok into a large bowl, including all the lovely juices.
  6. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables.
  7. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
  8. Divide the fried vegetables and noodles between 4 plates.
  9. Return the beef and juices to the wok and stir-fry until heated through.
  10. Add the coriander and toss until well mixed with the beef.
  11. Arrange on top of the noodles and finish with the coriander and remaining lime juice.

         Source: Our collection – Farmison

  • The Ingredients
  • Ingredients:
  • 250g Dried medium egg noodles
  • 1tbsp Vegetable oil
  • 400g British Blue Beef Flat Iron Steak, thinly sliced
  • 2 x Garlic cloves, peeled and finely sliced
  • A thumb-sized piece of fresh ginger, peeled and finely sliced
  • 1–2 Large fresh red chillies, finely sliced
  • 200g Peanut shoots or bean sprouts
  • 2tbsp Soy sauce
  • 1tbsp Sesame oil
  • Juice of half a lime
  • Half a large red pepper and half a a large yellow pepper, deseeded and finely sliced
  • A handful of snow peas, finely sliced
  • A handful of baby corn, quartered lengthways
  • 6 x spring onions, trimmed and finely sliced
  • A bunch of fresh coriander, leaves picked and roughly chopped

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British heritage breed

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