Ingredients

• 454g Certified Irish Angus Striploin steak
• 150g tender-stem broccoli
• 100g sugar-snap peas
• 1x red onion
• Half a bunch coriander, chopped finely
• 2x cloves garlic
• 1’’ piece ginger
• 1x tsp. Chinese 5-spice blend
• 3x tablespoons soy sauce
• 250g medium-egg noodles
• 3x teaspoons sesame oil
• Olive oil
• 1x fresh red chilli (for serving)
• 1 lime (for serving)

Method

Remove steaks from packaging and allow to come to room temperature

Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place
in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then
drain and put to one side.

Peel and finely slice the red onion and garlic, then peel and finely chop the
ginger.

Slice the steaks against the grain into finger-sized strips and season with sea salt
and black pepper.

Half-fill a pan with water and bring to the boil.

Heat a splash of olive oil in a wok or large frying pan over a high heat, when
smoking hot, add the seasoned pieces of steak to the wok and stir-fry for 1 to 2
minutes (depending on how you like your meat cooked) .

Add the broccoli, red onion ginger, garlic and sugar snap peas and fry for a
further 3 minutes, stirring constantly. Add the 5-spice blend and stir to combine.

Drop the noodles into the pan of boiling salted water and cook until just tender –
approximately 3 minutes. Drain the noodles, then toss with 2 teaspoons of
sesame oil and return to the pan. Cover to keep warm.

Pour the soy sauce, 1 teaspoon of sesame oil, chopped coriander into the wok,
tossing until everything is well coated.

Serve with the egg noodles. Cut the lime into wedges for squeezing over, and
finely slice the chilli (deseed if you like), then sprinkle over the top.