Name: Hoisin beef with crispy noodle cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g/11oz piece rump or sirloin steak; 3 tbsp hoisin sauce; small bunch mint leaves only; 6 radishes thinly sliced; 3 eggs beaten; 200g dried egg noodle cooked; 140g stir-fry vegetable (we used beansprouts, spring onions, peppers, cabbage and mushrooms); 1 tbsp sweet chilli sauce; 1 tbsp soy sauce; 2 tbsp sunflower oil

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Hoisin beef with crispy noodle cake

Hoisin beef with crispy noodle cake

Lucy Netherton

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.4 ratingsRate

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Marinade sirloin steak in Chinese sauce, then serve with an omelette-like, egg noodle patty with vegetables

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Ingredients

Nutrition

Units:

MetricUS

300g/11oz piece rump or sirloin steak
3 tbsp hoisin sauce
small bunch mint

leaves only
6 radishes

thinly sliced

For the noodle cake

3 eggs

beaten
200g dried egg noodle

cooked
140g stir-fry vegetable

(we used beansprouts, spring onions, peppers, cabbage and mushrooms)
1 tbsp sweet chilli sauce
1 tbsp soy sauce
2 tbsp sunflower oil

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Nutrition: per serving

kcal649
fat37g
saturates11g
carbs28g
sugars12g
fibre4g
protein48g
salt3.4g

Method

step 1

In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.
step 2

Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over – the easiest way is to put a flat plate on top of the frying pan – invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.
step 3

Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.

Recipe from Good Food magazine, May 2013

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A star rating of 5 out of 5.4 ratings

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