Steak Strips
  • 4 teaspoons vegetable oil
  • 500g topside or round beef steak, trimmed and cut in thin strips
  • 1 large brown skinned onion, sliced (about 1 1/2 cups)
  • 1 cup tomato puree
  • 1/2 cup salt reduced beef stock
  • 4 teaspoons chilli sauce
  • 1/4 teaspoon black pepper
  • 250g egg noodles
  • 250g fresh green beans, cooked or 1/2 500g packet frozen sliced green beans, thawed
  1. In a large non stick or heavy based frying pan, heat oil over a medium high heat. Add beef and cook, stirring frequently, until browned, about 5 minutes. Transfer beef to a plate.
  2. Add onion to juices in pan. Cook, stirring frequently, until soft, about 3 minutes. Stir in tomato puree, stock, chilli sauce and pepper. Reduce heat to low; simmer for 2 minutes.
  3. Meanwhile, cook noodles according to pack directions, but do not add salt.
  4. Return beef to frying pan, cover and simmer for 5 minutes. Add green beans; cook for 2 minutes. Drain noodles in a colander; place on warm dinner plates. Top with beef steak mixture and serve.
  5. MICROWAVE: Fresh green beans may be cooked on High setting for 3 minutes. Frozen beans can be defrosted in the microwave.
COOK'S TIPS For low-salt chilli sauce, mix 1/2 cup no added salt toamto sauce, 4 teaspoons horseradish sauce and red wine vinegar, and 1 teaspoon chilli powder. Partially freeze raw beef before slicing for easier cutting. Place, wrapped, in the freezer for about 30 minutes, then cut into thin strips or as the recipe directs.