Low-Cal Steak in Broth with Noodles

Diets are grim, but low-calorie food can be delicious. The trick appears to be to eat the minimum of fat and lots of carbohydrates, so you feel full.

Ideally, have a dish that others who are not on a diet can enjoy eating with you. There is nothing more depressing than serving yourself a boxed MeanCuisine meal while all those about you are tucking into fish and chips.

Steak is normally completely banned from the meals of those on a diet because even lean meat is fairly full of saturated fat. Since this recipe only calls for 85 g / 3 oz per serving it is not too sinful, for a little goes a long way with this treatment.


  • 175 g/ 6 oz strip sirloin steak
  • 1 tbsp Kikkoman soy sauce
  • 1 tbsp lemon juice
  • 115 g/ 4 oz instant thread noodles
  • about 600 ml/ 1 pint chicken stock
  • 2 spring onions, chopped
  • 3-cm / l¼-inch piece of root
  • ginger, peeled and cut into julienne strips
  • handful of coriander leaves


Trim off excess fat from the steak and then put it in the freezer for 15 minutes to chill and stiffen. This will make it easier to shave the beef into wafer-thin slices with a razor-sharp knife.

Marinate the beef slices at room temperature in the soy sauce and lemon juice for 30 minutes.

Soak the noodles briefly in boiling water, then drain.

Poach the beef in the boiling chicken stock for 10 seconds. Serve in the chicken broth, with the noodles, a splash more of soy sauce and sprinkled with the chopped spring onions and julienne of ginger. Scatter over the coriander leaves to serve.