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150 g g Wok Noodles Wok Noodles
2 cloves clove Garlic Garlic
15 g g Rapeseed Oil Rapeseed Oil
1 packet packet Beef Beef
(skinless & boneless)
3 pieces piece Carrots Carrot
1 large large Broccolis Broccoli
60 ml ml Water Water
1 tbsp tbsp Soy Sauce Soy Sauce
(15g - reduced sodium)
2 tsp tsp Rice Vinegar Rice Vinegar
1 tsp tsp Cornflour Cornflour
pieces piece beef stock cubes beef stock cubes

Garlic Beef Noodle Stir-Fry

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40 min


Peel the garlic and then use a garlic crusher or the fine side of a boxgrater if you find that easier. (Or try one of our Easy Garlic Ingredients Jar).Measure out the rest of the ingredients you need and have them to hand - the ideaof a stir-fry is that once you start cooking, everything should happen very quickly!

Peel the carrots and cut into slices. Break large florets off the broccoli and thencut into smaller pieces. Or why not add some mangetout or other veg of yourchoosing as well.

In a small bowl add the stock cube to the boiling water to dissolve it.

Heat a wok or large frying pan over a medium heat. Add the oil to the heated wok,swirling to coat it up the sides. Add the garlic and stir-fry for 10 seconds beingcareful not to burn it. Tip in the beef pieces, cooking for 2-3 minutes until sealedand lightly browned. Add in the ready to wok noodles.

Tip in the broccoli and carrots and any other veg and then pour in the stock withthe soy sauce and rice vinegar. Bring to a simmer, reduce the heat and cook foranother 2-3 minutes or until the beef is just tender and the vegetables are tenderbut still crunchy.

Meanwhile, mix the cornflour with a teaspoon of water to a thick paste and then

stir into the garlic beef and vegetable mixture. Cook for another minute or two,

stirring until thickened and slightly reduced.

Divide among bowls, serve and enjoy!