Any leftovers can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days.
- 2 leeks
- 270g pak choi
- 2 garlic cloves
- 1 small knob of root ginger (you need 5g matchsticks)
- 1 red chilli (optional)
- 200g sirloin steak (well trimmed)
- 100g dried wholewheat noodles
- 2 teaspoons rapeseed oil (10g)
- 2 tablespoons hoisin sauce (30g)
- 1 ½ tablespoons reduced sodium soy sauce (22.5g)
- Trim and thinly slice the leeks. Thinly slice the pak choi. Peel the garlic and cut into thin slices. Peel the ginger and cut into matchsticks. Thinly slice the chilli into rings (if using). Cut the sirloin steak into strips and place in a bowl.
- Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet. Drain and quickly refresh under cold running water to prevent further cooking.
- Heat a wok or large frying pan over a medium to high heat. Add the oil and swirl up the sides, then tip in the garlic, ginger and chilli, if using and stir-fry for 20 seconds. Add the leeks and stir-fry for 3-4 minutes until tender.
- Tip in the steak and stir-fry for another 2-3 minutes until piping hot. Mix in the noodles and pak choi until heated through. Drizzle over the hoisin and soy sauce and continue to toss until evenly coated. Divide between bowls to serve.
Everything can be prepped up to 3 days in advance and stored in a suitable container in the fridge (keeping the meat on the bottom shelf separate) so you have everything assembled and ready to go. Any leftovers can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days. Only reheat once in a microwave when ready to eat or serve cold. If transporting bring cutlery with you.