Sizzling beef steak recipe

Ingredients

• 2 tbsp shelled peanuts
• 2 tbsp sesame seeds
• ½–1 fresh red chilli
• 1 thumb-sized piece of ginger
• 2 spring onions
• 1 bunch of fresh coriander
• 4 nests of egg noodles
• 2 cloves of garlic
• 100 g raw peeled tiger prawns
• 80 g beansprouts
• 4 tbsp hoi sin sauce
• 2 tbsp low-salt soy sauce
• 2 limes
• 1 romaine lettuce
• 4 radishes
• 1 punnet of cress

• 2 × 200 g sirloin steaks, fat removed
• 1 tbsp Chinese five-spice
• 2 tbsp sesame oil
• 250 g oyster mushrooms

1. Toast the peanuts and sesame seeds in the dry wok, tossing often until golden, then tip into a small bowl and put aside, leaving the wok on the heat. Rub the steaks all over with salt, pepper and the five-spice, then put into the frying pan with half the sesame oil. Turn the steaks every minute until cooked to your liking, adding the mushrooms after a couple of minutes and removing the steaks to a board when done. Finely chop the chilli, peeled ginger, trimmed spring onions and half the coriander in the processor.
2. Half-fill the pan with boiling salted water and add the noodles, then put the lid on. Put the remaining sesame oil into the wok, add the chopped veg and squash in the unpeeled garlic through a garlic crusher. Toss for a minute, add the prawns and beansprouts, toss for another minute, then add the hoi sin and soy sauces, the juice of 1 lime and the rest of the coriander leaves.
3. Use tongs to drain and transfer the noodles straight into the wok and toss in, loosening with a splash of cooking water if needed. Season to taste and divide between 4 bowls. Trim the lettuce, break the leaves apart and poke a couple of leaves into each bowl with a halved radish. Snip over the cress and sprinkle with the toasted nuts and seeds. Cut the steaks into 1 cm slices and serve with the crispy mushrooms and lime wedges.