A quick and tasty dish with a hint of the East - but we promise it's equally tasty in Brighton or Chester!

Directions

1. Separate the yolk from the egg white and pour the white into a bowl. You don't need the yolk. Use a fork to beat the egg white with corn flour and half of the soya in a bowl. Mix in the meat and leave to sit in the bowl.

2. Bring a pot with water and some salt to the boil and add the frozen beans. Let them cook for 3-4 minutes, drain, and rinse with cold water.

3. Pour a dash of oil into a hot wok or deep pan. Flash fry the beef with the marinade in two batches - one half followed by the other half - stirring continuously, to keep it from burning. You want a nice sear on the beef, without it getting cooked through. Remove the meat and pop on a plate.

4. Cut the washed spring onions into small pieces and save some of the green top for garnishing. Wash the mushrooms and quarter them, and if needed, chop the green beans into smaller pieces. Flash fry all the veg with some oil on the pan.

5. Mix the rest of the soya, oyster sauce, acacia honey and water in a small bowl. When the veggies are fully warm, add the sauce along with the meat and stir until everything is warm. Taste and add another dash of honey, oyster sauce and/or water, if you reckon.

6. Finally cook the noodles according to the packet and serve with the beef, and optionally some chopped spring onion tops as garnish.

7. Enjoy!

Tip

It's usually cheapest to buy a steak or two that you cut into strips, rather than buying pre-sliced. And usually a lot more tender, too. Here we've used dinner steaks from Lidl, which are delicious - but you can use any meat you like!