Serves 4
A robust and delicious meal in one that proves one can feed a family with one steak! Best to pre-cook the whole steak and then slice it later before tossing with veg.
Recipe Category

You will need

300 – 400 g steak, use rump, ribeye or sirloin
2 t (10 ml) cornflour
1 x 200 ml Ina Paarman’s Honey & Soy Coat & Cook Sauce
canola oil
3 cups boiling water
150 g rice noodles (about half a pack)
2 T (30 ml) Ina Paarman’s Beef Flavour Stock Powder
200 g cherry tomatoes, halved
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
¼ smallish cabbage, finely sliced
± 200 g broccoli, cut into florets
2 large carrots cut into julienne strips
200 g mushrooms, sliced
½ – 1 t (2,5 – 5 ml) Ina Paarman’s Chilli & Garlic Seasoning
sliced spring onions to garnish


Preparation (can be done well in advance)

Dust the steak with cornflour and toss with 3 T Honey & Soy Sauce and 3 T oil. Turn and leave to marinade for at least 20 minutes at room temperature.
Pour boiling water over the noodles, add the Beef Stock Powder and stir through. Leave to stand for 20 minutes. Strain. Reserve the stock. Season tomatoes with Lemon & Black Pepper Seasoning.
Microwave, separately, the sliced cabbage, broccoli and carrots with 3 T of water for 4 minutes each. Keep on one side, uncovered.


Preheat a dry wok or heavy based frying pan until very hot. Oil the steaks again on both sides. Immediately lay the oiled steaks on the hot surface. Cook until nicely browned on one side, turn and brown the other side. Don’t overcook, the steak must still be rare in the middle.
Remove the steak to a plate, tent with foil and leave to rest. Add a little oil to the pan and stir-fry the tomatoes. Remove from the pan and keep on one side.
Add reserved stock to the pan. Steam-cook the cabbage, broccoli, carrots and mushrooms in the stock. The vegetables should be wilted, but still crisp and brightly coloured. Add the remaining Honey & Soy Sauce. Add strained noodles. Stir through and pull the pan to one side.
Slice the meat across the grain into fine slices. Gently toss the sliced meat and roasted tomatoes into the vegetable mix. Add any juices from the meat and tomatoes. Taste and season with Chilli & Garlic Seasoning. Top with sliced spring onions and serve.