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Steak and Veg Noodle Traybake

Steak and Veg Noodle Traybake

Brought to you by: OcadoLife
5.0 1 ratings Review this recipe

Prep time:

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Serves: 2

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.
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  • 2 tbsp light soy sauce, plus a drizzle
  • 1 tbsp dark soy sauce
  • 2 tsp ginger and garlic paste (we used Nishaan Minced Ginger and Garlic)
  • 1 tbsp runny honey
  • 2 tsp sesame oil, plus a drizzle
  • 2 tsp rice vinegar
  • 1 sirloin steak
  • 50g cashew nuts
  • 1 160g pack Ocado Own Range Asparagus, Green Beans & Tenderstem Broccoli
  • 4 salad onions, 3 cut into chunks, 1 finely sliced
  • 275g M&S Fresh Egg Noodles
  • 1 red chilli, sliced (optional)


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.

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