This incredibly cheap and easy meal is our ode to two-minute noodles. It’s also a super tasty freezer dish, so you can make a huge batch and portion it out for this week’s work lunches. We also added a dash of chilli and a splash of sherry to this stir-fry to warm you up.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp soy sauce
2 tbsp dry sherry
2 tbsp honey
1½ tsp cornflour
Vegetable oil, to stir-fry
500g steak, sliced into strips
200g broccoli
1 onion, peeled and sliced
1 red pepper, seeded and sliced into strips
2 cloves garlic, peeled and crushed
1 chilli, seeded and chopped
4 packets beef-flavoured two-minute noodles, cooked according to packet instructions
Coriander, to garnish

METHOD
1. Mix together the soy sauce, sherry, honey and cornflour.
2. Heat a little oil in a wok over high heat. Stir-fry the steak in batches to sear and brown, 2–3 minutes. Don’t overload the wok. Remove and set aside.
3. Add some more oil to the wok and stir-fry the broccoli, onion, red pepper, garlic and chilli until just cooked, 2–3 minutes.
4. Return the steak to the wok and add the soy sauce mixture.
5. Decrease to medium heat and stir-fry for 5 minutes, until the steak has heated through and the sauce has thickened slightly.
6. Serve on top of the noodles, garnished with coriander.

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