Honey & Sesame Beef Noodles
Recipe GLPR2b752573fd487a
Tender sliced rump steak glazed with honey and sesame seeds, served over wholewheat noodles and a medley of stir-fried broccoli, sugar snap peas, and spring onions in a light soy-based sauce. A quick, balanced Asian-inspired main course that's ready in under 20 minutes.
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Ingredients
100 g wholewheat noodles
2 tsp sunflower oil
125 g purple sprouting broccoli or Tenderstem broccoli, cut into short lengths
100 g sugar snap peas, halved
4 spring onions, cut into short lengths
2 tbsp reduced-salt soy sauce
175 g lean rump steak, thinly sliced
2 tsp sesame seeds
2 tbsp clear honey
Directions
Bring a pot of salted water to a boil and add the wholewheat noodles. Cook until just tender according to package directions (usually 6–8 minutes), then drain thoroughly and rinse under cold water to cool. Set aside.
Heat half of the sunflower oil (1 tsp) in a non-stick wok or large skillet over medium-high heat. Add the broccoli pieces and sugar snap peas along with 2 tbsp water. Cover and cook for 3 minutes, allowing the vegetables to steam-fry until they begin to soften.
Remove the lid and add the spring onions. Stir-fry over high heat for 2 minutes, tossing frequently. Add a splash of water if needed to prevent sticking and ensure the vegetables cook evenly.
Add the cooked noodles and half of the soy sauce (1 tbsp) to the wok. Toss gently but thoroughly to combine all the vegetables and noodles. Divide the mixture between two serving bowls and keep warm.
Wipe out the wok with a clean cloth and return it to the stove. Heat the remaining sunflower oil (1 tsp) until it just begins to smoke. Working quickly, add the sliced rump steak and stir-fry over high heat for 2 minutes. Avoid stirring too frequently at first—let the beef make contact with the hot surface to develop a light sear rather than steaming.
Sprinkle the sesame seeds over the beef and cook for 1 minute more. The meat should reach 145°F (63°C) internal temperature for medium-rare doneness. Drizzle the honey over the beef and toss constantly for 30 seconds to coat evenly in the glaze.
Add the remaining soy sauce (1 tbsp) and allow the mixture to bubble gently for a few seconds to intensify the flavour. Spoon the glazed beef and any pan drippings over the noodle and vegetable bowls. Serve immediately while hot.
