A satisfying near-instant supper, with the fresh flavours of mint and smoked paprika adding interest.
Preparation: 15 minutes
Cook: 5-10 minutes
Recipe: Matt Tebbutt
100g thick or medium rice noodles
Salt and pepper
2 × 200g sirloin steaks
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
½ red onion, finely sliced
½ cucumber, deseeded and finely sliced
2 garlic cloves, finely chopped
6–8 tbsp oloroso sherry
1 tbsp very finely chopped
Leaves from a small bunch of mint, finely chopped
Shake or 2 of smoked paprika
First, soak the noodles for a few minutes in boiling water, until soft. Drain, flick with a little olive oil and set aside in a large serving dish.
Heat a frying pan until fiercely hot, then season and oil the steaks and sear them hard on both sides to set a really good colour, but leaving the beef perfectly rare on the inside… this should take no more than a few minutes in total. Remove and rest.
Now throw the peppers, onion, cucumber and garlic in the pan and sauté for a few minutes to soften. Add the sherry and a glug of olive oil, swirl around the pan for a minute to boil off the alcohol, then tip over the noodles.
Cut the rested beef into thickish slices and toss these, too, with the noodles and vegetables, adding the herbs, smoked paprika, salt to taste, and any of the juices that came out of the meat.
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