200 g lean beef sirloin steak, all visible fat removed
1 tbsp miso paste
1 thumb sized piece of ginger, half finely grated, half cut into matchsticks
4 garlic cloves, 1 finely grated, 3 sliced
175 g broccoli, cut into florets
2 star anise
2 nests of wholewheat noodles
4 spring onions, cut into lengths, then finely shredded into long strips
2 tsp canola oil
175 g button mushrooms, halved if large
reduced-salt soy sauce and sesame oil, to serve (optional)
- Cut the steak into strips across the grain with a sharp knife, then mix with the miso, grated ginger and grated garlic. Grind in some black pepper and toss really well to coat the meat.
- Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften.
- Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles.
- Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.