- 200g lean sirloin steaks, all visible fat removed
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- 1 tbsp miso paste (I used Clearspring)
- thumb-sized piece ginger, half finely grated, half cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 garlic cloves, 1 finely grated, 3 sliced
- 175g broccoli, cut into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 2 nests of wholewheat noodles
- 4 spring onions, cut into lengths, then finely shredded into long strips
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 175g button mushrooms, halved if large
- reduced-salt soy sauce, to serve (optional)
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- sesame oil, to serve (optional)
Cut the steak into strips across the grain with a sharp knife, then mix with the miso, grated ginger and grated garlic. Grind in some black pepper and toss really well to coat the meat.
Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften.
Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles.
Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.