Ponzu Tenderstem with marinated steak & noodles

To marinate the steaks, put them in a bowl and rub with the garlic and a thin layer of freshly ground black pepper. Add the remaining marinade ingredients; cover and chill for 30 minutes.

Put the shallots in a small pan with 1 tbsp oil and fry over a low-medium heat until soft (about 10 minutes); set aside. Heat a heavy-based frying pan over a medium-high heat. Remove the steaks from the marinade, scraping off any garlic (reserve the marinade). Coat the steaks’ surface with the remaining ½ tbsp oil and lay in the pan, ensuring they don’t touch each other. Gently press down to ensure every part is in contact with the pan and all surfaces are browned. For medium-rare, cook for 1 minute 30 seconds on each side. Move the steaks around, scraping up any caramelised bits from the pan to give them colour. Transfer to a warm plate to rest.

Add the reserved marinade to the shallots with the ponzu, mirin, 2 tsp dark soy sauce and 2 tbsp water. Bring to the boil over a medium heat and cook until the liquid has thickened, then take off the heat. Meanwhile, cook the noodles according to pack instructions, drain and rinse under cold water.

Put the broccoli in a wok or frying pan with 80ml water and stir-fry over a medium-high heat for 2 minutes. Add the sesame oil and remaining 2 tsp dark soy sauce; cook for 1 minute more, keeping the broccoli moving. Toss together in a large bowl with the cooked noodles, shallots and thickened dressing, then divide between 4 plates and top with the sliced steak.