Black Angus Striploin Steak Sizzling Stir Fry Recipe

Ingredients

• 2 Australian Premium Black Angus Striploin Steak (Sirloin, MS 2+, ~2.5cm Thickness, 400g)

• 150g tender-stem broccoli

• 100g sugar-snap peas

• 1x red onion

• Half a bunch coriander, chopped finely

• 2x cloves garlic

• 1 Medium piece ginger

• 1x tsp. Chinese 5-spice blend

• 3x tablespoons soy sauce

• 250g medium-egg noodles

• 3x teaspoons sesame oil

• Olive oil

• 1x fresh red chilli (for serving)

• 1 lime (for serving)

Instructions

1. Remove steaks from packaging & allow to come to room temperature.
2. Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl & cover with boiling water. Leave for 10 minutes, then drain and put to one side.
3. Peel & finely slice the red onion & garlic, then peel & finely chop the ginger.
4. Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
5. Half-fill a pan with water & bring to the boil.
6. Heat a splash of olive oil in a wok or large frying pan over a high heat, when smoking hot, add the seasoned pieces of steak to the wok and stir-fry for 1 to 2 minutes (depending on how you like your meat cooked) .
7. Add the broccoli, red onion ginger, garlic and sugar snap peas and fry for a further 3 minutes, stirring constantly. Add the 5-spice blend and stir to combine.
8. Drop the noodles into the pan of boiling salted water & cook until just tender – approximately 3 minutes. Drain the noodles, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
9. Pour the soy sauce, 1 teaspoon of sesame oil, chopped coriander into the wok, tossing until everything is well coated.
10. Serve with the egg noodles. Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.