- 2 top rump minute steaks
- 1 tbsp cornflour
- 1 red onion
- 1 green pepper
- 1 red pepper
- 2 garlic cloves
- A thumb of ginger
- 2 nests of Asia noodles
- 1 tbsp olive oil, sunflower or coconut oil
- 200ml cold water
- 1 tbsp hoisin sauce
- 50g tamari
- Sea salt
Prep: 10 mins | Cook: 15 mins
1. Fill and boil your kettle. Slice the minute steaks into 1cm strips and pop them in a bowl or on a plate. Dust over 1 tbsp cornflour, toss to coat then set aside.
2. Peel and finely slice the red onion. Halve both peppers, scoop out the seeds and pith and finely slice them. Peel and grate or finely chop the garlic and ginger.
3. Fill a large pan with hot water from the kettle. Pop it on a high heat and bring back to the boil, then add 2 nests of noodles. Boil for 6-7 mins till the noodles are tender, then drain and set aside.
4. While the noodles simmer, set a wok or deep frying pan on a high heat. Add 1 tbsp oil and the steak slices. Stir fry for 3-4 mins till browned all over, then lift out onto a clean plate.
5. Add the garlic, ginger, red onion and peppers to the pan with 100ml cold water. Stir fry for 3-4 mins till the veg are tender but still have a little bite. Tip the beef back into the wok with any resting juices from the plate. Add 1 tbsp hoisin sauce, the tamari and another 100ml cold water. Bubble for 3 mins to mix the flavours and reduce the sauce a little.
6. Add the noodles to the pan and toss to mix. Taste and add a pinch of salt if you think it needs it. Divide the beef chow mein between a couple of warm bowls or plates and serve.