This fantastic stir fry recipe comes from Jamie Oliver and can be made with a range of our flank and skirt cuts.
320 g tenderstem broccoli
2 x 250 g lean flank steak
2 teaspoons coriander seeds
250 g medium free-range egg noodles
3 teaspoons sesame oil
1 red onion
2 cloves of garlic
6 cm piece of fresh ginger
3 tablespoons soy sauce
1 fresh red chilli
Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.
Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.