Spring rolls
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips
Teriyaki steak with pak choi & noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ tsp Chinese five-spice powder
- 2 lean beef steak175g each
- 1 tbsp sunflower oil
- 2 pak choitrimmed and quartered
- 1 medium carrotthinly sliced
- 1 red pepperdeseeded and thinly sliced
- 150g pack straight-to-wok egg noodles
- 3 tbsp teriyaki sauce
Nutrition: per serving
- kcal460low
- fat17g
- saturates5g
- carbs33g
- sugars23g
- fibre6g
- protein41g
- salt3.3g
Method
step 1
Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
step 2
Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
step 3
Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.
