Lucy Meck’s steak and egg ‘noodle’ salad
- 4 medium British Lion eggs, beaten with 2 tbsp cold water
- 250g lean rump steak, about 1.5cm thick
- 1 tbsp sunflower oil
- ½ small red chilli, finely chopped
- Zest and juice of 1 lime, plus extra to serve
- 2 tsp toasted sesame oil
- 1 tbsp soy sauce
- 200g sugarsnap peas, halved
- 1 carrot, very thinly sliced
- 150g radishes, sliced
- Heat a large non-stick frying pan and add 1 tsp oil. Pour in half the eggs and swirl around the pan to coat the base. Cook for a minute until set, turn or flip over and cook for a further 30 seconds. Remove to a chopping board. Add a further 1 tsp oil and repeat with the remaining eggs. Leave to cool once cooked.
- Rub steak with remaining oil and season with pepper. Heat frying pan and add steak, cook for 2 minutes per side for medium, or 2-3 minutes for medium-well done. Remove from the pan, cover with foil and leave to rest for 5 minutes.
- In a large bowl, whisk together chilli, lime zest and juice, sesame oil and soy sauce. Add sugarsnap peas, carrot and radishes, toss well.
- Place the two egg pancakes on top of each other and roll up to form a long sausage shape. Using a sharp knife, cut into 1cm thick rounds. Add to the salad and toss again.
- Divide the egg noodle salad between two plates. Slice steak thinly and scatter on top. Spoon over any remaining salad dressing from the bowl and serve.