Hinchliffe's Farm

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.