Tangy beef and mushroom noodles is one of the speediest (and tastiest!) dishes you could make for dinner. Dish it up in only 20 mins and we guarantee the whole family will be happy. A couple of sirloin steaks go a long way in this recipe. You can get creative with this recipe too – you can happily use any other veg you’ve got at home that you want, or swap out the beef for chicken breast or prawns to make a change. This simple recipe is going to one of your new favourites!
- 2x220g sirloin steaks, sliced
- 100g tamarind paste
- Juice 2 limes
- 3tbsp soy sauce
- 1tsp sugar
- 1tsp sunflower oil
- 300g mixed mushrooms, sliced
- 6 spring onions, sliced, plus extra to serve
- 200g sugar snaps
- 300g noodles
- Pinch chilli flakes
- 4tbsp toasted cashews, chopped
Toss the steaks in the tamarind paste, lime juice, soy sauce and sugar, and put in the fridge.
Heat the oil in a wok and fry the mushrooms, spring onions and sugar snaps for 3-4 mins, until just cooked; remove and set aside.
Remove any excess sauce from the steaks and add them to the wok. Cook for 2-3 mins, then remove and set aside with the vegetables.
Meanwhile, cook the noodles according to pack instructions, then drain once cooked.
Turn the heat down, pour in the marinade and bring to a simmer for 2-3 mins. Add the noodles and toss to coat well, then tip in the beef and vegetables. Stir until everything is warmed through, adding a little hot water to loosen if necessary. Sprinkle over the remaining spring onion, chilli flakes and cashews to serve.
Top tip for making Tangy beef and mushroom noodles
You can also enjoy it the next day if you have any leftovers; simply make sure to reheat thoroughly