Recently I had the pleasure of joining Marks & Spencer for a cookery class, rustling up a delicious beef burger and steak salad at Atelier des Chefs in Marylebone. Not only did we get to help prepare cook and prepare wonderful dishes with M&S ingredients, we were also able to hear from M&S head chefs and their Marks and Spencer beef suppliers. We learned about salt ageing processes, Marks & Spencer’s Best Ever Burger and how they can trace their beef back to not only the farm, but the cow it came from.
Following lots of cooking, catching up and Q&As, we all sat down together to eat the delicious food we’d made. An evening of brilliant food and even better company. I love partnering with M&S, not least for their food and flowers, but for the great people they have working behind the scenes. They always put on a fab event!
The dish I most enjoyed on the evening was a beef salad we created using the finest beef steak and raw salad ingredients from M&S Food. I wanted to recreate this for myself and Stew, but decided to make a couple of alterations, taking it from a lunch time treat to a fulfilling dinner. The secret ingredient in the recipe is a pickled red cabbage slaw from M&S, which really makes the dish pop!
Ingredients (serves 2):
- 1x Marks & Spencer steak
- Noodles of your choice
- 1x red chilli, finely diced
- 2x garlic cloves, crushed
- 5-6 cup mushrooms, sliced
- Marks & Spencer Rainbow Vegetables
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 tbsp dark soy sauce
- Marks & Spencer Red Cabbage and Vegetable Slaw
- Fresh coriander
- Sesame seeds
- Cooking oil
- Salt and pepper
- Season your steak with salt and pepper on both sides. Place a frying pan on medium heat with a drop of oil, and add your steak. Cook on both sides for 3 minutes each.
- Heat a wok with on a medium heat with a drop of oil. Once hot, add the chilli, garlic, mushrooms and veg mix. Stir fry until cooked.
- Add your noodles to a pan of boiling water and cook following packet instructions.
- Remove the steak from the pan and rest to one side.
- Mix the oyster sauce, sesame oil and dark soy sauce together and keep to one side.
- Drain the noodles and add to the wok. Mix together well and serve on plates.
- Slice the steak and place on top of your noodle mix.
- Season with the sauce, coriander and sesame seeds.