Quick and easy to make plus it’s healthy!


Serves: 2



1 tbsp soy sauce

1 tbsp dry sherry

2 tsp sesame oil

1 fat garlic clove crushed

1 tsp finley chopped fresh root ginger

200g lean sirloin steak thinly sliced across the grain

1 tbsp sesame seeds

1 tbsp sunflower oil

1 large carrot cut into matchsticks

100g mangetout halved lengthways

140g mushrooms sliced

3 tbsp hoisin sauce

Chinese noodles to serve




1. Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinade for 20 minutes (or longer if you have time).

2. Heat a frying pan or wok and add the sesame seeds and toast over a high heat stirring for a few minutes until golden and then remove from the pan onto a plate.

3. Heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and cook for 3 to 4 minutes over a high heat until lightly browned. Remove using a slotted spoon onto a plate leaving the juices in the pan.

4. Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.

5. Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with toasted sesame seeds and serve immediately. 


Source: Recipe from Good Food Magazine.