2 tender steaks
1 thumb of ginger
4 garlic cloves
4 tbsp sweet soya sauce
1 tbsp honey
2 tsp sesame seeds
250 grams of mangetout
150 grams noodles
2 shallots and sunflower oil (or fried onions)
This wok dish is full of flavour with its crunchy mangetout and Asian sauce. All the flavours come together on the plate.
Remove the steaks from the packaging and place them on a plate to allow them to come to room temperature.
Prepare the teriyaki sauce. Peel the ginger and cut into pieces. Clean and finely chop the garlic. Fry the ginger and garlic in a little oil in a saucepan. Then add the soya sauce, honey and sesame seeds. Leave the sauce to simmer on a low heat.
Deep-fry the onions. Heat up some sunflower oil. Clean the shallots and cut into thin equal rings. Separate the rings and dust with a little flour (optional). Deep-fry the rings until golden brown and crispy. Make sure they do not fry too quickly or too slowly. Remove from the oil with a slotted spoon and leave to drain on a piece of kitchen paper.
Prepare the noodles according to the instructions on the packet. Drain the noodles and leave to dry. Check the mangetout.
You have two options for preparing this dish. Option 1: Cut the steak into strips and wok with the mangetout in a large wok, then add the noodles and teriyaki sauce. Option 2: Fry the steaks whole in the wok in a drizzle of oil and/or butter. When the steaks are just right, remove them from the pan and wok the mangetout for a few more minutes on a high heat.
All the flavours come together on the plate. Garnish with the fried onions and some fresh herbs, if desired.