• 1 tbsp Thai fish sauce
• 1 tbsp white wine vinegar
• 3 tbsp lime juice
• 1 clove garlic, crushed
• 1 tbsp caster sugar
• 2 tbsp sunflower oil
• 1 tbsp sesame oil
• 2cm fresh ginger, peeled and cut into strips
• 1 tbsp coriander, chopped
• 4 x 200g (7oz) fillet beef steak
• 1 tbsp sunflower oil
• 2 red chillies, sliced into rings and deseeded
• 4 spring onions, sliced
• 100g (3 1/2oz) mange tout, halved
• 1 pak choi, leaves separated
• 200g (7oz) ready-cooked noodles

Make the dressing by mixing the fish sauce, white wine vinegar, lime juice, garlic, caster sugar and oils with the ginger and coriander leaves. Brush the steaks with half the oil. Heat a griddle until smoking and cook the steaks for 4-5 minutes each side, until it is well browned on the outside and still slightly rare in the middle. Rest for 5 minutes. When cool, slice thinly. Heat the remaining oil in a wok and add the red chilli, spring onion, mange tout, pak choi and the noodles. Stir-fry for 3-4 minutes until just starting to soften. Add the dressing into the noodles and toss until coated. Serve in 4 bowls topped with the thinly sliced beef and some shredded spring onion.