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Hoisin steak stir-fry


Serves: 2
timePrep time: 25 mins
timeTotal time:
Hoisin steak stir-fry
Recipe photograph by Toby Scott

Hoisin steak stir-fry

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

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
525Kcal
Fat
12gr
Saturates
3gr
Carbs
61gr
Sugars
21gr
Fibre
8gr
Protein
39gr
Salt
4gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve in bowls scattered with the remaining spring onions and the sesame seeds.

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