Lucy Meck’s steak and egg ‘noodle’ salad | Egg Recipes - British Lion Eggs

Ingredients

• 4 medium British Lion eggs, beaten with 2 tbsp cold water
• 250g lean rump steak, about 1.5cm thick
• 1 tbsp sunflower oil
• ½ small red chilli, finely chopped
• Zest and juice of 1 lime, plus extra to serve
• 2 tsp toasted sesame oil
• 1 tbsp soy sauce
• 200g sugarsnap peas, halved
• 1 carrot, very thinly sliced
• 150g radishes, sliced