Not only is this recipe great as it cuts down on the fat but you also get to regulate how much you like your steak cooked by griddling it first.
Boil the kettle. Place the rice noodles in a large bowl and cover with the boiled water. Cover with some film and leave for 5 mins or until tender. Drain and rinse under cold water to prevent them sticking together. They will heat up again when you add them to the stir fry.
Heat a griddle pan until smoking. Spritz the steak with a little olive oil and season with salt and pepper. Place the steak onto the griddle pan and grill for 1-2 mins on each side. This will give you a nice medium rare steak. If you like it more or less cooked change the cooking time accordingly, but remember that when you add the steak to the stir-fry it will cook a little more. Remove from heat and leave to rest for 5 mins. Slice thinly widthways.
For the sauce:
Mix the sauce ingredients together.
Heat a wok. Add 1 tsp olive oil and throw in the spring onions, shitake mushrooms, broccoli and peppers and stir-fry for 2 mins. Pour over the sauce, add the noodles, basil and steak, give a big stir until combined and serve topped with chilli.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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