Theo’s meals in 20 mins

MasterChef finalist and dad-of-three Theo Michaels knows time’s short in the kitchen. Every week, he shares a simple and delicious recipe...

Hoisin Beef Stir Fry

It’ s January and as far as I’ m concerned this month is all about quick, easy food and cheating whenever possible–thus I’ m using a packet of stir-fry vegetables and ho is in sauce from a jar. So convenient!

SERVES 4 PER SERVING: CALS 763; FAT 23g

200g vermicelli rice noodles 1tbsp sesame oil 2 garlic cloves, sliced 2tbsp grated ginger 1 red chilli, chopped 3tbsp vegetable oil 2 packets (640g) stir-fry vegetables 4tbsp soy sauce 50ml hoisin sauce 500g rump steak Sesame seeds (optional)

1 Submerge rice noodles in just-boiled water, cover and leave for 8 minutes. Drain and stir through the sesame oil to stop them sticking.

2 Meanwhile, fry the garlic, ginger and chilli in half the vegetable oil for a few seconds then introduce the vegetables and stir-fry for a few minutes until cooked (keep them crisp). Just before the end, stir through the soy sauce and then turn off the heat.

3 Mix the hoisin sauce with 1tbsp of water to help loosen; keep to one side. Slice the steak into 1 inch strips, season and stir-fry in the remaining vegetable oil for 1 minute. Just before you turn off the heat, stir through the hoisin sauce creating a thick glaze.

4 To serve, divide the noodles between four plates, top with the stir fried vegetables and finally the hoisin beef. Garnish with a pinch of sesame seeds.

If you don’t mind the beef being mixed in with the vegetables you can use the same pan to fry the beef over a very high heat for 30 seconds before adding the garlic, ginger, chilli and vegetables to the same pan.