Ken Owens’ Welsh Beef and vegetable chow mein – Eat Welsh Lamb and Welsh Beef

Ingredients

• 450g PGI Welsh Beef rump steak, cut into very thin slices
• 1 tbsp cornflour
• 3 tbsp reduced salt soy sauce
• 4 tbsp cold beef stock
• 1 tsp dark brown sugar
• 1 tsp sesame or vegetable oil
• ½ tsp black pepper
• 1 tbsp vegetable oil
• 3 garlic cloves, crushed or grated
• 4cm piece fresh ginger, grated
• 2 carrots, peeled and thinly sliced
• 150g tenderstem broccoli or broccoli florets
• 1 red pepper, thinly sliced
• 100g beansprouts
• 8 spring onions, peeled and chopped
• 400g pack noodles (cook as instructed and toss with 1 tsp sesame oil) (wholewheat noodles will provide more fibre)