Hoisin beef with crispy noodle cake

• 300g/11oz piece rump or sirloin steak
• hoisin sauce3 tbsp tbsp

  3 tbsp

• small bunch mint↗

  leaves only

• radishes↗6

  thinly sliced

• eggs↗3

  beaten

• dried egg noodle↗200g g

  cooked

• stir-fry vegetable140g g

  (we used beansprouts, spring onions, peppers, cabbage and mushrooms)

• sweet chilli sauce↗1 tbsp tbsp

  1 tbsp

• soy sauce↗1 tbsp tbsp

  1 tbsp

• sunflower oil↗2 tbsp tbsp

  2 tbsp

Step-by-step instructions

1. 1

   In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.

2. 2

   Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over – the easiest way is to put a flat plate on top of the frying pan – invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.

3. 3

   Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.