Sesame seeds add texture and flavour to a stir fry; add a splash of sesame oil, too, if you have some in the cupboard.
SERVES 2 – 25 minutes
– 100g/4oz wholewheat noodles.
– 2 tsp sunflower oil.
– 125g pack purple sprouting broccoli (or Tenderstem), cut into short lengths.
– 100g/4oz sugar snap peas, halved.
– 4 spring onions, cut into short lengths.
– 2 tbsp reduced-salt soy sauce.
– 175g/6oz lean rump steak, thinly sliced.
– 2 tsp sesame seeds.
– 2 tbsp clear honey.
Step 1:Cook the noodles in boiling salted water until just tender, then drain and rinse in cold water. Heat half the oil in a non-stick wok. Add the broccoli, peas and 2 tablespoons water, then cover and steam-fry for 3 minutes. Remove the lid, add the spring onions and stir-fry for 2 minutes, adding a splash more water if needed to cook the veg. Add the noodles and half the soy sauce, and toss together. Divide between two bowls and keep warm.
Step 2:Wipe out the wok and heat the remaining oil until smoking. Tip in the beef and stir-fry for 2 minutes over a high heat, but don’t move it around too much initially or it will release liquid and stew rather than fry. Tip in the sesame seeds and the honey. Toss to coat the beef well, then add the remaining soy and bubble briefly. Spoon over the vegetables and noodles, and serve straight away.
Note : PER SERVING 420 kcals, protein 32g, carbs 50g, fat 12g, sat fat 3g, fibre 8g, sugar 18g, salt 1.45g