I'm going through my new Good Housekeeping cookbook and looking for recipes with low calories per serving. This was one of them, 207 calories which I found quite hard to believe. I should have made it with tagliatelle as Rachel has decided that she doesn't like any Asian food, that includes all stir fries, rice dishes and noodle dishes. Her favourite restaurants happen to be called Wagamamas, Zen and Fat Buddha, which gives you a clue to their cuisine. But hey, she is a teenager, I'll have to go with it as frustrating as it is. Being a stir fry this recipe is quick to prepare and quick to cook making it a good week night supper. I was slightly disappointed with it's appearance, as the photo in the book showed a really rich sauce, although the flavours weren't disappointing.
2 tbsp soy sauce
2 tbsp of Worcestershire sauce
2 tsp of tomato puree
juice of half a lemon
2 tbsp of sesame seeds
1 garlic clove, crushed
400g rump steak, thinly sliced
1 tbsp vegetable oil
3 small pak choi, sliced
1 bunch of spring onions, sliced
freshly cooked egg noodles or tagliatelle to serve
Mix the soy sauce, Worcestershire sauce, tomato puree, lemon juice, sesame seeds and garlic together in a bowl. Add the steak and toss to coat.
Heat the oil in a large wok or non-stick frying pan until hot. Add the steak and sear well. Remove from the wok and put to one side.
Add the sauce from the bowl to the wok and heat for 1 minute. Add the pak choi, spring onions and steak, and stir fry for 5 minutes. Add the freshly cooked and drained noodles or pasta, toss and serve immediately.