Sichuan steak noodles

  • Total time: 20 minutes

Serves: 4


400g bavette steak, trimmed of fat, thinly sliced across the grain
3 tbsp reduced salt soy sauce
¾ x 250g pack (3 nests) medium egg noodles
1 tbsp Waitrose Wok Oil, plus extra to serve (optional)
1 courgette, finely shredded (with a julienne peeler or spiraliser)
180g pack Romano peppers, deseeded and cut into bitesize pieces
1 bunch salad onions, trimmed and cut into short lengths
3 tbsp roasted peanuts
½ tsp Sichuan pepper, lightly crushed
½-1 tsp chillies flakes

1 tsp cornflour, mixed with
2 tbsp water
1 tbsp Shaoxing rice wine (or sherry)
1 tbsp essential Waitrose Balsamic Vinegar


1. Toss the beef with 1 tbsp soy sauce and set aside. Bring a pan of water to the boil, add the noodles and simmer for 4 minutes. Add the courgette then immediately drain together in a colander. Cool under cold running water. Toss with 1 tsp oil. Mix the sauce ingredients with the remaining 2 tbsp soy.

2. Heat 1 tsp oil in a non-stick wok or frying pan, then, when very hot, add a third of the steak. Stir-fry for 1-2 minutes until dark golden and just pink in the middle, remove to a plate. Repeat twice, without using extra oil if possible.

3. Heat 1 tsp more oil then over a high heat stir-fry the peppers, onions and peanuts for 2 minutes until charred in places. Add the Sichuan pepper and chillies, stir for 30 seconds, then return the beef, juices, the sauce and noodles to the pan. Cook for 1 minute, tossing carefully. Finish with a drizzle more oil if you like.