• 500 g (1 lb) sirloin steak
  • 300 g (10 oz) dried rice ribbon noodles
  • 2 teaspoons sesame oil
  • 1 tablespoon peeled and grated fresh root ginger
  • 1 garlic clove, finely sliced
  • 100 g (3½ oz) mangetout, sliced
  • 1 carrot, cut into matchsticks
  • 4 spring onions, shredded
  • handful of coriander, chopped
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • ½ tablespoon caster sugar

Make the marinade by mixing together all the ingredients in a small jug. Place the beef in a dish, pour over the marinade, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Soak the rice noodles in boiling water according to the pack instructions. Drain well.

Preheat a griddle, meanwhile, so it is really hot. Place the beef on the griddle, reserving the marinade, and cook for 2–3 minutes on each side. Transfer to a chopping board and leave to rest.

Heat the oil in wok or large frying pan, add the ginger and garlic and fry for 30 seconds. Add the vegetables and cook until just beginning to soften.

Add the coriander, noodles and 2–3 tablespoons of the marinade and heat through. Spoon on to 4 serving plates, slice the beef and serve on top of the noodles.

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