3 blocks rice noodles
200g zucchini, sliced
1 red pepper, deseeded and sliced
1 tbsp sesame oil
400g pack beef stir-fry strips
sliced scallion - green end only
For the sauce
3 tbsp soy free seasoning sauce
1 tbsp golden syrup
1 tbsp tomato puree
1 tbsp garlic infused oil
1 thumb-sized knob ginger, peeled and finely grated
1 tbsp white wine vinegar
Serves - 4
Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the rice noodles according to pack instructions.
Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned.
Tip in the zucchini and pepper, and cook for a further 2-3 mins.
Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat.
Drain the rice noodles, stir into the beef and serve straight away, scattered with scallions.
Recipe adapted from: Good Food