This recipe has taken a few attempts to perfect and whittle down to under 600 calories. The majority of similar recipes involved a great deal of flour and much larger quantity of meat so it’s taken a lot of adapting to make it fit our calorie intake. Despite the cutting down of certain ingredients, I can confirm that no taste is sacrificed and it’s a gorgeous alternative to takeaway.
- 1 tbsp Olive Oil
- 340g Feather Steak
- 2 tbsp Arrowroot
- 100ml Water
- 2 tsp Fresh Ginger, finely chopped
- 1 tsp Sriracha
- 100g Cucumber, cut into long thin strips
- 2 cloves Garlic, crushed
- 120g Carrot Batons, cut into thin strips
- 2 tbsp Runny Honey
- 50ml Low Salt Soy Sauce
- 2 Spring Onion, thinly sliced
- 210g Brown Rice Ramen
- Slice the steak into long strips and add to a bowl (be sure to discard any thick pieces of fat).
- Put the steak in a bowl with the arrowroot and stir to coat, leave to one side.
- Add the soy sauce, water, honey, garlic cloves, fresh ginger, and sriracha to a saucepan.
- Bring to the boil and simmer for 10 minutes.
- Add oil to a large frying pan and add the steak.
- Saute for 4 minutes until browned and pour in the sauce.
- Meanwhile put on a pan of water to boil.
- When bubbling, add the noodles and cook for 2-3 minutes.
- Serve the meat on top of the noodles and top with cucumber, carrot and spring onions.