Wholewheat lo mein with beef and vegetables

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Beef rump steak100 g
• Bell peppers80 g
• Bean sprouts60 g
• Spring onions1
• Oyster sauce1 tablespoon
• Soy sauce1 teaspoon
• Garlic1 clove
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, shellfish, soy,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the wholewheat pasta for the time on the packet, until al dente; drain and toss with a drizzle of the oil so it doesn't stick.
2. Meanwhile slice the beef rump thinly against the grain; wash the peppers, remove seeds and ribs and cut into strips; chop the garlic, slice the spring onion and rinse the bean sprouts.
3. Heat the remaining groundnut oil in a wok or frying pan over high heat and stir-fry the beef with the garlic for 2 minutes, until browned outside but pink inside.
4. Add the peppers and stir-fry for 3 minutes, until glossy but crunchy.
5. Add the pasta, bean sprouts, oyster sauce and soy sauce and toss for 2 minutes with tongs, until everything is hot and well coated.
6. Finish with the spring onion and serve straight away.