Teriyaki steak with pak choi & noodles

• Chinese five-spice powder½ tsp tsp
• lean beef steak↗2

  175g each

• sunflower oil↗1 tbsp tbsp
• pak choi↗2

  trimmed and quartered

• medium carrot↗1

  thinly sliced

• red pepper↗1

  deseeded and thinly sliced

• pack straight-to-wok egg noodles↗150g g
• teriyaki sauce↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Mix 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.

2. 2

   Pour 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.

3. 3

   Pour 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.