- 300g/11oz piece rump or sirloin steak
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- 3 tbsp hoisin sauce
- small bunch mint, leaves only
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 6 radishes, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
For the noodle cake
- 3 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 200g dried egg noodle, cooked
- 140g stir-fry vegetable (we used beansprouts, spring onions, peppers, cabbage and mushrooms)
- 1 tbsp sweet chilli sauce
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.
Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over – the easiest way is to put a flat plate on top of the frying pan – invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.
Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.