Steak with Vietnamese-Inspired Noodles

Meanwhile, chop the onion into thin half rings. In a bowl, combine the white wine vinegar with the sugar. Transfer half of the onion to the bowl, add a pinch of salt and toss well to combine. Set aside.

When the broccoli and carrot are done, boil plenty of water in the same pot or saucepan for the noodles and crumble in the stock cube (see pantry for amount). Cook the noodles for 4 - 5 minutes until al dente, reserve some of the cooking liquid, then drain. Rinse the noodles under cold water to prevent them from sticking and return them to the pot.

Crush or mince the garlic. Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic, carrot, broccoli and the rest of the onion for 2 - 3 minutes. Add the noodles, ginger stir-fry sauce and Vietnamese-style sauce, then toss well to combine, adding some of the reserved cooking liquid if necessary. Season with salt and pepper, then keep warm over a low heat.

Heat the olive oil in a frying pan over medium-high heat. Pat the steak dry with kitchen paper and season with salt. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminium foil. Finely chop the mint.