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
- 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.
- Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
- 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.
- Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
- 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.
- 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.
- 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.
- Cut the lime into wedges for squeezing over, then sprinkle over the top.