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Steak and Veg Noodle Traybake

Steak and Veg Noodle Traybake

By OcadoLifePublished on 20 March 2023A 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.
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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.