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1. Place the sirloin steak in the freezer briefly so it firms slightly while you prepare the vegetables.
500 g sirloin steak
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2. Peel and finely grate the carrot. Roughly chop the celery stalks, then blitz them in a small food processor until very fine and almost paste-like. Mince the garlic clove and finely slice the spring onion, keeping green parts aside for garnish.
2 piece carrot,
2 piece celery stalk,
2 clove garlic clove,
2 piece spring onion
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3. Bring a large pot of water to a boil for the egg noodles.
300 g egg noodles,
0.2 cup water
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4. In a bowl, whisk together the tomato passata, hoisin sauce, soy sauce, rice vinegar, brown sugar, cornstarch, and half of the salt until smooth. Set aside.
2 cup tomato passata,
0.5 cup hoisin sauce,
2 tbsp soy sauce,
1 tbsp rice vinegar,
1 tbsp brown sugar,
2 tsp cornstarch,
0.4 tsp salt
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5. Remove the sirloin steak from the freezer and slice it thinly against the grain into bite-size strips. Season with the remaining salt and the black pepper and toss to coat.
500 g sirloin steak,
0.4 tsp salt,
0.5 tsp black pepper
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6. Cook the egg noodles in the boiling water according to package directions until just tender. Drain, rinse briefly under hot water to remove excess starch, and set aside.
300 g egg noodles,
0.2 cup water
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7. Heat half of the neutral oil in a large deep pan or wok over medium heat. Add the grated carrot, blitzed celery, and minced garlic. Cook, stirring often, until very soft and reduced, about 6 to 8 minutes, so the vegetables melt into the base of the sauce.
2 piece carrot,
2 piece celery stalk,
2 clove garlic clove,
1.5 tbsp neutral oil
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8. Pour the prepared tomato hoisin mixture into the pan with the softened vegetables. Bring to a simmer, then cook, stirring, until slightly thickened and glossy, about 3 to 4 minutes. Reduce heat to low to keep warm.
2 piece carrot,
2 piece celery stalk,
2 clove garlic clove,
2 cup tomato passata,
0.5 cup hoisin sauce,
2 tbsp soy sauce,
1 tbsp rice vinegar,
1 tbsp brown sugar,
2 tsp cornstarch,
0.8 tsp salt
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9. In a separate pan or wok, heat the remaining neutral oil over high heat until shimmering. Add the seasoned beef strips in a single layer and sear, stirring, until just browned on the outside but still tender, about 2 to 3 minutes. Avoid overcooking so the beef stays soft for kids.
500 g sirloin steak,
1.5 tbsp neutral oil,
0.8 tsp salt,
0.5 tsp black pepper
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10. Add the seared beef and the drained egg noodles to the pan with the hidden veg tomato sauce. Toss over medium heat for 1 to 2 minutes until everything is evenly coated and heated through, loosening with a splash of water if needed. Taste and adjust seasoning with a little more soy sauce or salt if desired.
500 g sirloin steak,
300 g egg noodles,
2 cup tomato passata,
0.5 cup hoisin sauce,
2 tbsp soy sauce,
0.2 cup water,
0.8 tsp salt
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11. Serve the beef and hidden veg tomato noodles in warm bowls and sprinkle with the sliced spring onion greens for a mild, kid-friendly garnish.
2 piece spring onion
