Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner – ready in under half an hour
Prep:10 mins
Serves 2
½ tsp Chinese five-spice powder2 lean beef steak, 175g each1 tbsp sunflower oil2 pak choi, trimmed and quartered1 medium carrot, thinly sliced1 red pepper, deseeded and thinly sliced150g pack straight-to-wok egg noodles3 tbsp teriyaki sauce
STEP 1Mix 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 2Pour 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 3Pour 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.
