In a large tray or dish combine the grated ginger, crushed garlic, chopped coriander and soy sauce. Add the steaks to the dish and leave to marinade for 20 minutes.
Bring a large pan of water to the boil 5 minutes before the end of the marinading time.
Heat 1 tablespoon of vegetable oil in a frying pan and place the steaks in, leaving the remaining marinade in the tin.
Cook for 2 to 8 minutes on each side, depending on the size of you steaks and personal taste.
As soon as you have put the steak in the pan place the egg noodles in the boiling water and cook according to the packet instructions.
When the steak is cooked, remove from the pan and place on a plate to rest.
Pour the remaining marinade into the frying pan and heat through.
Add the noodles and spring onions; toss together, ensuring that all the noodles get an even coat of the sauce.
Place a bed of noodles on each plate, slice the steak into strips and arrange over the noodles. For a spicy kick top with deseeded and finely diced red chilli.
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