Salt and pepper prawns
This salt and pepper prawns recipe makes the most of Sichuan peppercorns to give shellfish a celery-like taste. Serve with a Chinese-style chilli garlic dip
Hoisin beef with crispy noodle cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g/11oz piece rump or sirloin steak
- 3 tbsp hoisin sauce
- small bunch mintleaves only
- 6 radishesthinly sliced
For the noodle cake
- 3 eggsbeaten
- 200g dried egg noodlecooked
- 140g stir-fry vegetable(we used beansprouts, spring onions, peppers, cabbage and mushrooms)
- 1 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 2 tbsp sunflower oil
Nutrition: per serving
- kcal649
- fat37g
- saturates11g
- carbs28g
- sugars12g
- fibre4g
- protein48g
- salt3.4g
Method
step 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.
step 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.
step 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.
