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.
- Gizzi


  • 100 g wide rice Noodles

  • 1 300g lean Sirloin trimmed of all fat

  • spritz Oil

  • Salt & Pepper

  • 3 spring onions trimmed and cut in half widthways

  • 10 small shiitake mushrooms (if using 5 large ones, cut in half)

  • 100 g tenderstem Broccoli

  • 1 red pepper cored and sliced

  • 1 yellow pepper cored and sliced

  • basil leaf

  • 1 Red chilli sliced

  • For the sauce

  • 1 Clove Garlic grated

  • 0.25 in Ginger grated

  • 3 tablespoons premium Oyster sauce

  • 2 tablespoons light Soy sauce

  • Water


  • 1.

    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.

  • 2.

    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:

  • 1.

    Mix the sauce ingredients together.

  • 2.

    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 information

Nutritional analysis per serving (2 servings)

  • Energy 667kj
  • Fat Total 26g
  • Saturated Fat 7g
  • Protein 41g
  • Carbohydrate 68g
  • Sugar 7g
  • Sodium 1453mg

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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