SERVES 6
PER SERVING
414 CALORIES
8.3G FAT
PREPARATION TIME 10 MINUTES COOKING TIME 15–20 MINUTES
450g lean rump steak, cut into strips
3 baby leeks, finely sliced
115g chestnut mushrooms, sliced
160g sugar snap peas, cut in half
1 × 410g pack medium noodles
1 × 335g pack beansprouts
2 handfuls shredded cabbage
1 tablespoon chopped fresh coriander to garnish
for the sauce
1 tablespoon light soy sauce
1 tablespoon honey
1 tablespoon sweet chilli sauce
1 Heat a non-stick wok or frying pan, and dry-fry the beef strips for 5–6 minutes until they become firm. Remove from the pan and set aside.
2 Return the pan to the heat, then add the leeks and mushrooms and cook for 2–3 minutes, mixing well.
3 Return the beef to the pan and continue cooking while you add the remaining ingredients.
4 Mix together the soy sauce, honey and chilli and add to the pan, coating the meat and vegetables with the sauce. Cook until the meat is hot, stirring all the ingredients and mixing well.
5 Serve straight away garnished with the coriander.
TIP If you prefer, substitute strips of turkey, chicken or lean pork for the beef