Easy Steak Noodles

Prep Time 15

Cook Time 15

Servings 4 people

200-250 g bavette (flap) steak
400 g medium egg noodles
2 cups mixed shredded vegetables such as carrots cabbage, bell peppers, onions, green beans etc
2 tbsp olive oil
1 tbsp sesame oil
A good splash of soy sauce approx 1/3 cups
2 tsp each freshly grated garlic and ginger
A lime wedge
A handful of fresh coriander leaves

Put a boil of water for noodles to boil.
Season steaks with salt and pepper. Heat a frying pan until smoking hot, add 2 tbsp olive oil and fry the steaks for just a couple of minutes on each side (depending on how thick they are).
Transfer to a plate, let rest for a few minutes then slice into bite sized pieces.
The water should be boiling by now - add the noodles and cook according to the instructions, usually 4-5 minutes.
In the meantime, lower the heat to medium, add the sesame oil, vegetables, ginger and garlic and stir fry for a minute or two. Pour in the the soy sauce, give it a good mix and squeeze over a lime wedge.
Add the sliced steaks and heat through before mixing with the drained noodles.
Transfer to a bowl with drained noodles and toss to combine. Serve garnished with fresh coriander leaves.

If you don’t want to spend too much time thinking about it, just grab a bag of pre-packed vegetables for stir fry. Otherwise take a look in the fridge: carrots, cabbage, bell peppers, green beans, broccoli or even cauliflower can all find their place in that bowl. One thing you don’t want top miss is coriander though - it brings in a lot of freshness and balances the intensity of beef.