Last week Patrick, Luke and Ed headed out to the sticks to visit our esteemed butcher Nick ‘The Knife’. He’s actually a lot less scary than he sounds and he’s been in the butchery business since he was knee-high to a grasshopper. Nick’s big tip for this recipe is to put the steak in the freezer for 30 mins before you slice it and you’ll be able to get paper thin slices really easily!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Egg Noodle Nest(ContainsEgg, Cereals containing gluten)
Soy Sauce(ContainsCereals containing gluten, Soya)
Boil a pot of water for the noodles. Peel and finely chop the garlic and the red chilli(remove the seeds if you like it less spicy). Grate a ¼ tsp of the orange zest and squeeze out its juice.
Hold the ginger in one hand and using the edge of a spoon peel off the skin. Now finely chop the ginger. Finely slice the spring onions, separating the white parts from the green.
Slice the steak as thinly as your knife skills allow. Coat the strips in half of the cornflour and a pinch of salt and pepper. Heat 1 tsp of olive oil on high heat in a non-stick frying pan. When the oilis really hot, stir fry the steak for 2 mins and then keep it to the side.
Cook the noodles in the boiling water with ¼ tsp of salt for around 4 mins. The noodles are ready when they are ‘al dente’ (i.e. they still have have a hint of firmness left in the middle). Drain the noodles and put them back in the pot with cold water for later.
Mix together the orange juice and soy sauce in a small saucepan. Stir in the remaining cornflour, the orange zest and the 1 tsp of sugar (if you have some).Tip: Make sure you mix it thoroughly so there are no lumps. Put the pan on medium heat, bring to a simmer and cook for 2-3 mins or until it has reduced down slightly.
Heat 2 tsp of olive oil in your now empty non-stick frying pan on high heat. Once hot, cook the garlic,ginger, white parts of the spring onion and 1 tsp of chopped chilli (less if you like it mild). After 1 minute add in the mangetout and cook for 2 more mins.
Give your soy sauce mixture another good stir. Add your steak strips into the pan followed by the soy sauce mixture. Drain and add the noodles(don’t worry that they’re wet as this will add to your sauce). Toss everything together for 2 mins.
To serve squeeze on 2 tsp of lime juice and scatter over the sesame seeds and remaining green parts of the spring onion.