Beef and Vegetable Stir-Fry

I couldn't help but be motivated by Jamie Oliver's Food Revolution. I like to think that we eat pretty healthfully around here, but there are certainly improvements to be made. Last night I tried my hand at a stir-fry.

Attention: Stir-fries are the most amazing thing ever. Fast, easy, healthy, fast, easy to mold to your family's tastes, and FAST!!!

Beef and Vegetable Stir-Fry

adapted from Jamie Oliver

Served the 4 of us, with no leftovers because we liked it so much!!

1/2 box whole wheat spaghetti

vegetable oil
about 12oz steak, thinly sliced (I just used what was on sale, which happened to be a sirloin)
2 garlic cloves, peeled and finely sliced
a thumb-sized piece of fresh ginger, peeled and finely sliced
1–2 large fresh red chillies, finely sliced (I used 1/4 tsp crushed red pepper flakes)

soy sauce
sesame oil
juice of ½ a lime (I used about 2 tbs of rice vinegar)
a handful of snow peas, finely sliced
1 medium carrot, cut into thin slices

broccoli

6 green onions, trimmed and finely sliced (I didn't have these so I used a bit of onion powder)

Cook the pasta in boiling salted water until just tender. I steamed the broccoli for about 2 minutes in the same pot after the pasta cooked. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil then stir fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Arrange on top of the noodles. I sprinkled the dish with some sesame seeds.