Oyster sauce beef stir fry by Andy Allen

This is cooked in a classic stir fry method. Super easy. First, shred the kaffir lime leaves as fine as you can, and if you fancy it, chop the chilli to your liking; seeds in or seeds out, depending on how hot you and the family like (seeds in hotter).

Now onto the coriander. Starting from the roots, finely slice the coriander until you get to the leafy part of the herb, then roughly chop the leaves so that they are quite chunky.

Put a pan on high heat, add vegetable oil and when it’s good and hot, add the beef strips so they sear and sizzle. Season with salt and pepper and stir fry for no more than 2 minutes.

Next, add the coriander root and most of the chopped coriander leaves, kaffir lime leaf (and chilli if you’re game). Fry for another minute before throwing in the rice noodles. Toss everything together for a further minute, before adding the oyster sauce. Mix all the ingredients together so that everything is covered with the sauce.

You’re done! Remove everything from the pan, serve in a bowl garnished with the remaining fresh coriander leaves.