Lean beef is an excellent ingredient and it works especially well in this meal - it is sweet and succulent, and it is cooked with honey, sesame seeds, crunchy broccoli and sweet sugar snap peas before being tossed with egg noodles. A great midweek meal.
- 175g lean rump steak
- 125g purple sprouting broccoli
- 100g noodles, dried
- 100g sugar snap peas
- 4 spring onions
- 4 tbsp. soy sauce
- 2 tbsp. runny honey
- 1 tbsp. sesame seeds
- 1 tbsp. oil
Slice the broccoli into short lengths. Shred the spring onions. Dice the beef into long strips.
Cook the noodles according to packet instructions in boiling salted water until tender, then drain. Rinse in cold water.
Heat half the oil in a wok. Stir fry the broccoli, peas and spring onions for 5 minutes with half the soy and a dash of water. Once softened but still tender, add the noodles and toss to combine. Divide between two bowls.
Heat the rest of the oil in the wok. Once hot, add the steak and fry for 2-3 minutes. Add the sesame seeds and cook for 1 minute, then add the honey and stir to combine. Add the soy and let the mixture bubble. Spoon over the noodles.