Shredded Beef in Hoisin Sauce Recipe

Ingredients :

Serves 4

• 2 celery sticks

• 125g / 4oz carrots

• 450g / 1lb rump steak

• 2 tbsp corn flour

• salt and freshly ground black pepper

• 2 tbsp sunflower oil

• 4 spring onions, trimmed and chopped

• 2 tbsp light soy sauce

• 1 tbsp hoisin sauce

• 1 tbsp sweet chili sauce

• 2 tbsp dry sherry

• 250g pack fine egg thread noodles

• 1 tbsp freshly chopped coriander

Method :

1. Trim the celery and peel the carrots, then cut into fine matchsticks and reserve.

2. Place the steak between two sheets of greaseproof paper or baking parchment. Beat the steak with a meat mallet or rolling pin until very thin, then slice into strips. Season the corn flour with salt and pepper and use to coat the steak. Reserve.

3. Heat a wok, add the oil and, when hot, add the spring onions and cook for 1 minute, then add the steak and stir-fry for a further 3-4 minutes, or until the meat is sealed.

4. Add the celery and carrot matchsticks to the wok and stir-fry for a further 2 minutes before adding the soy, hoisin and chili sauces and the sherry. Bring to the boil and simmer for 2-3 minutes, or until the steak is tender and the vegetables are cooked.

5. Plunge the fine egg noodles into boiling water and leave for 4 minutes. Drain, then spoon onto a large serving dish. Top with the cooked shredded steak, then sprinkle with chopped coriander and serve immediately.

Nutritional Facts per 100g :

energy 151kcals/633kj

protein 14g

carbohydrate 10g

fat 6g

fiber 0.6g

sugar 1g

sodium 0.3g

√  cow's milk-free    √  nut-free    √  seafood-free