Steak and Veg Noodle Traybake
By OcadoLife
Published on 20 March 2023
A twist on the classic chow mein, this Steak and Veg Noodle Traybake, from food stylist and writer Rosie Reynolds, cooks the noodles in the oven for a lovely chewy texture with crispy bits. Coating the steak in soy, ginger, honey and rice vinegar brings those authentic Chinese flavours, while using pre-prepped asparagus, green beans and Tenderstem broccoli keeps it speedy – just 25 minutes and you’re ready to eat.Time and servings
35 minsTotal time
2Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 2 tbsp of light soy sauce, plus a drizzle
- 1 tbsp of dark soy sauce
- 1 tbsp of runny honey
- 2 tsp of sesame oil, plus a drizzle
- 2 tsp of rice vinegar
- 1 sirloin steak
- 50 g of cashew nuts
- 1 160g pack Ocado Asparagus, Green Beans & Tenderstem Broccoli
- 4 salad onions, 3 cut into chunks, 1 finely sliced
- 275 g of M&S fresh egg noodles
- 1 red chilli, sliced (optional)
- 2 tsp of ginger and garlic paste (we used nishaan minced ginger and garlic)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Mix the soy sauces, ginger and garlic paste, honey, oil and rice vinegar in a bowl; add the steak and set aside.Step 2
On a baking tray, toast the cashews in the oven for 5 mins, then tip into a bowl.Step 3
Meanwhile, put the asparagus mix in a colander in the sink and pour over a kettle of boiled water; drain well.Step 4
Put the meat on the tray (keep the marinade) with the veg and salad onion chunks. Bake for 10 mins.Step 5
Add the noodles with the marinade; bake for 10 mins.Step 6
To serve, scatter over the cashews, sliced salad onion and chilli, if using. Drizzle with light soy and sesame oil.