Mary Berry's Asian Beef and Red Pepper Stir-Fry
A dish with a Chinese influence. Bashing the steak first tenderises it and pan-frying it as a piece rather than in strips gives a more succulent flavour.
|2 x 200g (7oz)||rump steaks, trimmed (see note)|
|150g (5oz)||fine egg noodles (about 2 nests)|
|3 tbsp||sunflower oil|
|2||red peppers, deseeded and thinly sliced|
|1||onion, thinly sliced|
|½ head||Chinese leaves, white and green parts separated and very finely sliced|
|1 bunch||coriander, chopped|
|For the marinade:|
|4 tbsp||soy sauce|
|4 tbsp||sweet chilli sauce|
|1||garlic clove, crushed|
|1 heaped tsp||Chinese five spice powder|
|1 tsp||light muscovado sugar|
|Juice of 1 large lime|
You will need: a large non-stick frying pan.
First make the marinade by placing all the ingredients in a bowl and mixing together well.
Using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles (see note).
Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside.
Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest.
Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half the coriander. Toss everything together to mix and heat through.
Divide the noodles between four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve.