skirt steak & Tenderstem noodles

Ingredients:

450g skirt steak

Salt and pepper, to taste

1 tablespoon soy sauce

1 tablespoon olive oil

225g egg or rice noodles

1 tablespoon vegetable oil

250g Tenderstem broccoli, cut on an angle for small elegant bite-sized pieces

2 cloves garlic, minced

1 tablespoon ginger, minced

3 spring onions, sliced

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 teaspoon chili oil (optional)

Instructions:

Season the skirt steak with salt, pepper, and soy sauce. Let it marinate for about 10-15 minutes. Heat olive oil in a stainless steel frying pan over medium-high heat. For medium rare, cook the skirt steak for about 2-3 minutes on each side. If you like your steak medium, flip and cook for an additional 2 minutes either side. Remove the steak and allow it to rest for at least 5-10 minutes before thinly slicing against the grain. 

In the same skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sauté until fragrant. Add the Tenderstem broccoli and red bell pepper, stir-fry for about 3-4 minutes until the vegetables are tender-crisp. Add the sliced green onions and stir-fry for another minute.

Cook the noodles according to the package instructions. Drain and add to the pan. 

Pour in the soy sauce, oyster sauce, hoisin sauce, sesame oil, and chili oil (if using). Toss everything together until well combined and heated through.

Serve and top with your beautifully cooked skirt steak. Garnish with additional spring onion, sesame seeds and chilli oil.