Flank steak is an underused cut of beef that lends itself very well to Asian flavours. It can be cooked quickly, just like more expensive cuts of steak.
Ingredients
- 1 lb 2 oz (500 g) thick flank steak, fat trimmed
- 9¾ oz (275 g) dried wholemeal noodles
- 1 large red pepper, deseeded and thinly sliced
- 6 spring onions, sliced diagonally
- 2 tsp sesame oil
- 5½ oz (150 g) fresh beansprouts
Marinade
- 4 tsp sesame oil
- 2 tbsp rice wine vinegar
- 4 garlic cloves, crushed
- 1 tbsp finely chopped ginger
- 1 fresh red jalapeño chilli, sliced
- 1 tbsp teriyaki marinating sauce
- 1 tbsp light soy sauce
How to Make It
To make the marinade, combine all the ingredients in a small bowl.
Put the steak in a non-metallic shallow bowl just large enough to fit it, pour over the marinade, then cover with clingfilm. Leave to stand at room temperature for at least 1 hour.- Preheat a large frying pan over a high heat. Remove the steak from the marinade (reserving the marinade), add to the pan and cook for 3 minutes on each side. Remove the pan from the heat, take the steak out of the pan and cut it into thick strips, slicing against the grain. Set aside on a warmed plate to rest and keep warm.
- Cook or soak the noodles according to the packet instructions and drain.
Add the red pepper and spring onions to the frying pan with the oil and stir-fry over a high heat for 2 minutes. Reduce the heat to medium, add the reserved marinade to the pan and stir for 1 minute, then add the noodles and beansprouts to the pan and stir for a further minute.- Serve the noodle mixture with the pieces of steak on top, drizzled with any juices from the plate.