While the cottage kitchen is often associated with slow-simmered stews and loaves rising by the fire, there are nights when the farm work runs late and the body demands something quick, warming, and restorative.
This stir-fry is a celebration of vibrant colors against the dark wood of the table with bright peppers and golden corn crisp-tender against savory strips of beef. The sauce is a balance of the earthiness of five-spice, the sharp heat of fresh ginger, and a touch of honey to round it all out. It is a meal that comes together in moments but tastes as though it has a deep, complex history.
Serve this steaming hot from the pan, perhaps with a pot of tea, as the evening settles in.
The Recipe
Serves: 4 | Prep time: 15 minutes | Cook time: 10 minutes
Ingredients
The Base
- 8 oz medium egg thread noodles
- 1 tbsp sesame oil
- 12 oz beef steak, cut into strips
- 1 lb mixed peppers, deseeded and sliced
- 3 1/2 oz baby sweetcorn
The Sauce & Spices
- 7 oz beef stock (divided use)
- 1 tbsp soy sauce
- 1 dash Tabasco sauce
- 1 small knob fresh root ginger, peeled and grated (or finely sliced)
- 1 tsp honey
- 1/4 tsp Chinese five-spice powder
- 1 tsp corn starch
Instructions
1. Prepare the Noodles Place the egg noodles in a bowl and cover with boiling water to soak (or follow the specific instructions on your packet). Let them stand while you cook the beef.
2. Sear the Beef and Peppers Heat the sesame oil in a wok or heavy skillet over high heat. Add the beef strips and sliced peppers. Stir-fry briskly until the beef is browned and the peppers are just starting to blister.
3. Build the Sauce Add a splash of the beef stock and the baby corn to the pan. Stir-fry for 1 minute. Add the Tabasco, soy sauce, ginger, honey, and Chinese five-spice powder. Continue to stir-fry for another 2 minutes, adding a little more beef stock periodically to keep things moist and steaming.
4. Thicken and Serve In a small cup, mix the corn starch with the remaining beef stock until smooth. Pour this mixture into the pan and stir until the liquid bubbles and thickens into a glossy sauce. Drain the noodles and toss them into the pan, stirring for one final minute to coat everything evenly. Serve immediately.
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Beef & Mixed Pepper Stir-Fry with Honey and Ginger
This rustic Beef and Mixed Pepper Stir-Fry brings together tender steak, sweet corn, and egg noodles in a savory honey-ginger and five-spice sauce. A quick, warming meal ready in under 30 minutes.
Ingredients
The Base
The Sauce & Spices
Instructions
Prepare the Noodles
-
Place the egg noodles in a bowl and cover with boiling water to soak (or follow the specific instructions on your packet). Let them stand while you cook the beef.
Sear the Beef and Peppers
-
Heat the sesame oil in a wok or heavy skillet over high heat. Add the beef strips and sliced peppers. Stir-fry briskly until the beef is browned and the peppers are just starting to blister.
Build the Sauce
-
Add a splash of the beef stock and the baby corn to the pan. Stir-fry for 1 minute. Add the Tabasco, soy sauce, ginger, honey, and Chinese five-spice powder. Continue to stir-fry for another 2 minutes, adding a little more beef stock periodically to keep things moist and steaming.
Thicken and Serve
-
In a small cup, mix the corn starch with the remaining beef stock until smooth. Pour this mixture into the pan and stir until the liquid bubbles and thickens into a glossy sauce. Drain the noodles and toss them into the pan, stirring for one final minute to coat everything evenly. Serve immediately.
