- 1 carrot
- Sea salt
- A head of broccoli
- 100g kale
- 3 garlic cloves
- 1 chilli
- A handful of mint, leaves only
- 2 top rump minute steaks
- 1 tbsp olive, sunflower or coconut oil
- 200g udon noodles
- 100ml boiling water
- 1 tbsp Worcester sauce
- 50g tamari
1. Fill a medium pan with water. Add a pinch of salt, pop on the hob and bring to the boil. Peel the carrot and slice it into thin strips. Trim the base off the broccoli and chop the florets into small pieces. Cut the stalk into thin matchsticks. Strip any thick stalks from the kale, and slice the leaves.
2. Peel the garlic cloves and crush or finely grate them. Halve the chilli, flicking out the seeds and white pith for less heat. Finely chop the chilli. Pick the mint leaves and roughly chop them.
3. Slice the minute steaks into thin strips. Pour 1 tbsp oil into a large frying pan or wok and warm to a high heat. Add the beef strips, and fry, stirring frequently, for 3-4 mins till lightly browned. Lift out of the pan onto a plate and set aside.
4. The pan of water should be boiling by now. Add the udon noodles and simmer for 6-8 mins, till the noodles are tender with a slight bite. When the noodles are cooked, drain them and set aside.
5. While the noodles cook, pop the empty pan used for the steaks back on a high heat. Add the kale, carrot and broccoli, and stir fry for 3-4 mins. Fill and boil the kettle.
6. Add the chopped chilli and garlic into the wok with 1 tbsp Worcester sauce and the tamari. Stir fry for 1 min.
7. Toss the drained noodles into the wok and pour in 100ml boiling water. Tip the steak strips and resting juices into the pan, along with the mint leaves. Stir and warm through for 2-3 mins. Divide the steak and noodle stir-fry between a couple of warm plates and serve.