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Yorkshire Steak Strips with Borrowby Honey Marinade and Crispy Veg Stir-fry (Dairy Free)

DIFFICULTY: 3 out of 5  25 mins

Ingredients (serves 4)

  • 640g Bavette steak - Thinly sliced in to strips
  • 100g Cashew nuts
  • 4 tbsp Yorkshire honey
  • 8 tbsp Soy sauce
  • 300g Whole wheat noodles
  • 2 Red chilli - Finely chopped
  • 2 Small courgette - Cut in to fine strips
  • 4 Cloves garlic - Finely chopped
  • 30g Root ginger - Peeled and finely chopped
  • 1 Lime - Cut in to quarters
  • 8 Spring onions - Finely sliced
  • 2 Small red pepper - Finely sliced
  • 20g Fresh coriander - Leaves stripped off and stems chopped
 
Recipe courtesy of Bord & Bred - Artican Recipe Boxes From Yorkshire: www.wearebornandbred.co.uk

Yorkshire Steak Strips with Borrowby Honey Marinade and Crispy Veg Stir-fry (Dairy Free)


Method

 1. Put the steak strips in a bowl and marinade in the ginger, honey and soy sauce for 5 mins.

 2. Put a large wok or heavy bottomed frying pan on a medium heat. When the wok is hot add the cashew nuts and lightly toast for 2-3 mins. Set aside.

 3. Bring a pan of water to the boil. Add the noodles and simmer for 4 mins. Then drain.

 4. Put the wok on a high heat and add 2 tbsp oil. Once the oil is smoking hot, add the courgette and pepper and cook for 2 mins. Keep stirring.

 5. Then add the coriander stems, chilli, garlic and spring onions and cook for a further 2 mins. Keep stirring.

 6. Now add the cooked noodles and cook for 1 min. Keep stirring.

 7. Put the wok contents in a bowl.

 8. Put the wok back on a high heat and add 2 tbsp oil. Once the oil is smoking hot, add the steak strips and cook for 1 min. Then add the marinade and cook for a further 1 min. Then add the noodles mixture and cook for a further 1 min. Keep stirring.

 9. Serve in a bowl – with the cashew nuts and coriander leaves sprinkled on top and a piece of lime by the side.

 

 

 
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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email: info@hinchliffes.com

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