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Hoisin steak stir-fry
Serves 2 | prep 25 mins | total time
Hoisin steak stir-fry
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Serves 2 | prep 25 mins | total time
This simple and delicious hoisin steak stir-fry can be made with a variety of different vegetables – try it with mixed peppers and Tenderstem broccoli
Rate
Nutritional information (per serving)
Calories
525Kcal
Fat
12gr
Saturates
3gr
Carbs
61gr
Sugars
21gr
Fibre
8gr
Protein
39gr
Salt
4gr
Ingredients
- 2 x 56g nests dried medium egg noodles
- 2 tsp sesame oil
- 1 x 225g sirloin steak, trimmed of any visible fat, cut into thin strips
- 1 x 200g pack baby corn and mangetout, baby corn halved on the diagonal (or other stir-fry veg of your choice)
- 6 spring onions, thinly sliced
- ½ tbsp sesame seeds
For the stir-fry sauce
- 2½ tbsp hoisin sauce
- 1 tsp clear honey
- 1 tbsp reduced-salt soy sauce
- 25g root ginger, finely grated
Step by step
- Cook the noodles in boiling salted water for 4 minutes or until al dente. Drain and rinse with cold water. Mix all the ingredients for the stir-fry sauce with 4 tablespoons of water in a small bowl and set aside.
- Heat half the sesame oil in a large non-stick frying pan or wok until hot, then add the steak and stir-fry over a high heat for 2 minutes or until browned. Set aside on a plate. Add the remaining sesame oil to the wok with the stir-fry veg and 3 tablespoons of water. Continue to stir-fry for 2-3 minutes until becoming tender.
- Return the steak to the wok with the noodles, the sauce and most of the spring onions. Stir-fry for 2 minutes until the noodles are heated through and everything is coated in the sticky sauce.
- Serve in bowls scattered with the remaining spring onions and the sesame seeds.
