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Gingered beef with spring veg

Gingered beef with spring veg


This filling dish is easy to make – and it's ready in just 20 minutes

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1301kj 309kcal
  • Fat
    Low 14%
  • Saturates
    Low 11%
  • Sugar
    Low 14%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 250g Co-op fresh egg noodles
  • Small piece fresh root ginger, peeled
  • 3 spring onions, trimmed
  • 2 yellow peppers, deseeded
  • 200g spring greens
  • 240g Co-op sugar snap peas and baby corn
  • 1 tbsp Co-op olive oil
  • 360g Co-op British beef stir fry
  • 1 tbsp oyster sauce
  • Reduced salt soy sauce, to taste
  • Handful fresh coriander, chopped


  1. Bring a pan of water to the boil and cook the noodles following the pack instructions
  2. Drain
  3. Finely chop the ginger
  4. Slice the spring onions, peppers, spring greens, sugar snap peas and baby corn into similar sized pieces
  5. Heat the oil in a wok, add the ginger and spring onions and fry for a couple of mins
  6. Add the beef, then the veg, and stir fry for a few more mins
  7. Add the sauces and noodles and toss together
  8. Serve with coriander scattered over the top

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