- 100g/3½ sirloin steak
- ½ banana shallot, diced
- 100g/3½ mangetout, thinly sliced
- 55g/2oz cooked egg tagliatelle
- 1 tbsp soy sauce
- 1 tbsp oil
- handful fresh mint
- handful fresh basil
- handful fresh coriander
- 2 tbsp caster sugar
- splash of water
- ½ red chilli, diced
- 1 clove garlic, crushed
- 1 tsp sesame oil
- 2 tsp white wine vinegar
- 1 tbsp fresh coriander, chopped
- Heat the oil in a frying pan. Add the steak and cook to your liking. Remove from the pan and leave to rest.
- Add the shallot to the pan and cook to soften for two minutes.
- Add the mangetout and stir fry for a further minute.
- Add the soy sauce, olive oil and tagilatelle to heat through.
- Stir through the fresh herbs, and put onto a warm plate.
- For the dressing place the sugar and a splash of water into a pan and melt the sugar over a gentle heat.
- Add the remaining dressing ingredients and stir well over the heat for one minute and remove from the heat.
- To serve, cut the steak into thin strips, serve on top of the pasta salad and drizzle over the dressing.