Take your Striploin steak out of the fridge at least 30 mins before cooking to allow it come to room temperature.
Season your steak liberally with salt and pepper and brush with oil.
Make sure your grill or pan is (smoking) hot before you start cooking, this will seal in all the flavour and goodness.
Be patient – leave your steak to caramelise for 2-3 minutes.
Turn the steak over and sear the other side.
Cook your steak for another 3-4 minutes – turning it a few times at this point will ensure it cooks evenly.
Using a tongs, sear the steak on the edges.
Remove your steak to a clean plate, cover loosely with foil and leave to rest.
Make the rest of your noodle dish, cut the Striploin steak into pieces and add to the top of your noodle dish.
What you need:
- Oil for frying
- Packet of rice or egg noodles
- Selection of vegetables – pepper, onions, sweetcorn, mushrooms etc.
- 2 tbsp. soy sauce
- 2 tbsp. sweet chilli sauce
- 1 cm piece fresh ginger, grated
- 1 tsp cornflour
- Handful cashew nuts
- 1 Lime
- 1 spring onion, sliced diagonally
- Fresh coriander to serve
What you do:
- Cook the noodles. Drain and set aside
- Prep all your vegetables & have them ready to go before you start cooking
- Heat the oil in your wok, add vegetables & fry for 2-3 minutes. Add in your sauce.
- Stir in your cooked noodles and cashew nuts and cook for another minute , stirring continuously. Squeeze over some lime juice.
- Serve in large bowl with spring onion scattered over the top.
