140g stir-fry vegetables (we used beansprouts, spring onions, peppers, cabbage and mushrooms)
1 tbsp sweet chilli sauce
1 tbsp soy sauce
2 tbsp sunflower oil
In a shallow dish, coat the steak
with the hoisin sauce and some black
pepper. Leave to marinate while you
make the noodle cake.
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.
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.