- 2 red onion
- 2 red pepper
- 2 carrot
- 200g kale
- 2 garlic clove
- A thumb of ginger
- 2 tbsp hoisin sauce
- 4 beef centre cut steaks
- 4 nests of Asia noodles
- A handful of coriander
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 100ml cold water
- Small pan
- Large frying pan
- 1.
Fill a small pan with water and pop it onto a hob. Bring to the boil. Peel and thinly slice the red onion. Halve the pepper and scoop out the seeds and membrane. Thinly slice the pepper into strips. Scrub the carrot and slice it into thin matchsticks. Strip the kale leaves away from any thick stalks. Shred the kale leaves.
- 2.
Peel and grate both the garlic and ginger into a small bowl. Pour in the hoisin sauce and 100ml cold water. Stir well to combine.
- 3.
Pour 1 tbsp olive oil into a frying pan and warm till smoking hot. Rub the steaks with a generous pinch of salt and pepper. When the pan is very hot, add the steaks. Fry for 2-3 mins on each side for pink middles, or 1-2 mins longer if you prefer your steaks more well done. When the steaks are cooked, pop them onto a warm plate, loosely cover with foil and set them aside to rest.
- 4.
The water in the small pan should now be boiling. aAdd 2 nests of Asia noodles. Boil for 4-5 mins till the noodles are tender. Drain and set aside.
- 5.
Pour an extra 1 tbsp oil into the empty pan used to cook the steak and return to a medium-high heat. Slide in the chopped onion, pepper, carrot and kale. Stir fry the veg for 2-3 mins, till just tender. Add the drained noodles and the hoisin sauce. Toss everything together and warm through for a further 1-2 mins.
- 6.
Roughly chop the coriander leaves and stalks. Slice the cooked and rested steaks. Divide the noodles and veg between plates, then top with the steaks. Scatter over the chopped coriander and serve.