serves 2

marinade

• 1 thai chili, diced
• 1 inch piece of ginger, pealed and grated
• 1 clove of garlic, pealed and grated
• 1/2 teaspoon sugar
• zest and juice of 1 lime
• 2 teaspoons cornstarch

• 1 tablespoon neutral oil (veg)
• 12oz flank steak, trimmed and cut into thin strips
• 2 nests of egg noodles
• 1 medium head of broccoli, broken into small florets
• 2 tablespoons neutral oil
• 1 small onion finely sliced
• 1 tablespoon mirin
• 1 teaspoon fish sauce
• salt and pepper to taste
• 1 tablespoon soy sauce
• 2 spring onions, sliced thin
• 1 tablespoon sesame seeds lightly toasted in a pan

method:

combine all marinade ingredients into a medium bowl, and add the steak

combine well and refrigerate for at least an hour or overnight

cook noodles according to packet directions and refresh under cold water, set aside

blanch broccoli for 2-3 mins and refresh under cold water, set aside (can add to the same pot as the noodles and drain both together)

heat oil in wok and stir fry onion until they just start to colour, around 30 sec

add the beef and marinade and cook for 2 mins

add noodles, broccoli, mirin, fish sauce and soy sauce

cook for 2 more mins until beef is just cooked and everything is heated through

season to taste with salt and pepper

serve and sprinkle with sesame seeds and spring onion