This is such a delicious bowl of goodness, it’s extremely quick to make and will satisfy those noodle cravings without bursting your waistband! Steak is full of protein and is particularly good to make us feel energised on these winter days. I’ve used one large rump steak for two people and added plenty of broccoli, pepper and shiitake mushrooms to keep this meal balanced. I’ve used Kikkoman teriyaki sauce for an authentic flavour which is not overly sweet, and I’ve sprinkled the bowl with sesame seeds to finish. The whole dish can be made in under 20 minutes so it’s absolutely perfect for a weeknight supper or a weekend ‘fakeaway’!
1 large rump steak, roughly 1 inch thick
265g fresh egg noodles
125g shiitake mushrooms, large ones chopped in half
1 red pepper, thinly sliced
8-10 broccoli florets
6 tbsp teriyaki sauce
Ground nut oil, for cooking
Sesame seeds, optional
Start by heating a small frying pan over a medium/high heat with a little ground nut oil. I’m going to cook my steak medium/rare so that it’s still pink, you may want to adjust the timings depending on your preference and thickness of the steak.
Once the pan is hot, place the steak in to cook.
Fry for 2 minutes, then turn and cover the top with a tablespoon of the teriyaki sauce. After 2 minutes, turn again and cover the other side with another tablespoon of teriyaki sauce. Cook for 1 minute, then turn again so the other side can cook for a minute. The total cooking time should be 6 minutes. Allow to rest covered with foil while you cook the vegetables.
Heat a large frying pan or wok over a medium/high heat with a little ground nut oil. Once hot throw in the mushrooms, broccoli and pepper. Stir fry for 8 minutes or until soften and beginning to colour.
Now throw in the noodles and remaining teriyaki sauce. Toss the noodles and veg to distribute the sauce. Cook for 2-3 minutes and then divide between two plates.
Slice the steak and pop on top of the noodles. Serve immediately with a sprinkling of sesame seeds and enjoy!