Sizzling steak stir-fry

We continue our quest for new flavors with this ridiculously easy and incredibly tasty recipe, adapted from Jamie Oliver’s world recipe category group. I’ve taken out the ingredients I didn’t put in but it still tasted amazing. Since Simona is still challenged on the number of teeth, I had to chew the meat for her.


  • 320 g steamed broccoli
  • 2 x 250 g lean flank steak
  • 250 g medium free-range egg noodles
  • 3 teaspoons sesame oil
  • 1 red onion
  • 2 cloves of garlic
  • 6 cm piece of fresh ginger
  • olive oil
  • 3 tablespoons soy sauce
  • 1 lime


  1. Trim the broccoli, cutting any larger broccoli stems in half length-ways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
  2. Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
  3. Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
  4. Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
  5. Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
  6. Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
  7. Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
  8. Cut the lime into wedges for squeezing over, then sprinkle over the top.

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