Crispy chilli beef and noodle traybake

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   To make the beef, place the ginger, garlic powder, cornflour and a pinch of salt in a large bowl and stir to combine.

3. 3

   Place the steak in a large bowl, add the egg and stir to coat. Transfer the coated steak to the cornflour mixture, allowing any excess egg to drip off before adding. Combine the steak and cornflour mixture with a fork to form a sticky mixture.

4. 4

   Lay the steak strips in a large, non-stick baking tray or roasting tin, leaving space between each strip to ensure crispiness.

5. 5

   To make the traybake, add the pepper and onion to the other end of the baking tray and drizzle with the oil. Cook for 15-20 minutes, turning the beef once.

6. 6

   To make the sauce, whisk all of the ingredients together in a jug to combine. Add 40ml/1½fl oz water to loosen the sauce.

7. 7

   Once the beef is nice and crispy and the vegetables have softened, add the noodles and spring onion to the baking tray. Gently separate the noodles as you add them. Pour over the sauce, stir all of the ingredients together and return the tray to the oven for another 5 minutes.

8. 8

   Remove from the oven and give all of the ingredients a good stir. Sprinkle over the sesame seeds and scatter generously with the coriander. Serve immediately.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.