Double Umami Striploin Steak and Noodle Stir-Fry

Name: Double Umami Striploin Steak and Noodle Stir-Fry with Vegetable Medley and DIY Chili Crunch
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 740 g Striploin Steak; 200 g Chow Mein Noodles; 113 g Sugar Snap Peas; 170 g Coleslaw Cabbage Mix; 1 unit(s) Sweet Bell Pepper; 28 g Peanuts, chopped; ¼ cup Vegetarian Oyster Sauce; 4 tbsp Ginger Sauce; 1 tbsp Chili-Garlic Sauce; 1 tbsp Soy Sauce; 1 tbsp Sesame Oil; 9 g Sesame Seeds; 0.06 tsp Pepper*; 0.06 tsp Salt*; 6.5 tsp Oil*

with Vegetable Medley and DIY Chili Crunch

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Chili crunch is a spicy, crunchy, textured condiment that's especially delicious in a stir-fry. It tops this dish of tender steak, chow mein noodles, coleslaw cabbage mix, bell pepper and snap peas tossed in a sweet and savoury gingery sauce. You'll definitely be going back for seconds!

Ingredients: Striploin steak • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Sugar snap peas • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Peanuts • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Sesame seeds.

Tags:

Spicy

Allergens:

Hvede

•Jordnødder

•Soja

•Schwefeldioxide und Sulfite

•Sesamzaad

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

740 g

Striploin Steak

200 g

Chow Mein Noodles

113 g

Sugar Snap Peas

170 g

Coleslaw Cabbage Mix

1 unit(s)

Sweet Bell Pepper

28 g

Peanuts, chopped

¼ cup

Vegetarian Oyster Sauce

4 tbsp

Ginger Sauce

1 tbsp

Chili-Garlic Sauce

1 tbsp

Soy Sauce

1 tbsp

Sesame Oil

9 g

Sesame Seeds

Not included in your delivery

0.06 tsp

Pepper*

0.06 tsp

Salt*

6.5 tsp

Oil*

Nutrition Values

Calories1330 kcal

Fat59 g

Saturated Fat15 g

Carbohydrate95 g

Sugar26 g

Dietary Fiber7 g

Protein99 g

Cholesterol190 mg

Sodium2700 mg

Trans Fat1 g

Potassium1700 mg

Calcium125 mg

Iron15 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Baking Sheet

•Aluminum Foil

•Colander

•Medium Bowl

Cooking Steps

Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, trim, then halve snap peas.
Core, then cut pepper into 1/4-inch slices.
Combine oyster sauce, half the sesame oil, half the ginger sauce, 2 tsp (4 tsp) soy sauce and 1/4 cup (1/3 cup) water in a small bowl.

Heat a large non-stick pan over medium-high heat.
When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn.)
Remove from heat, then transfer sesame seeds to a plate.

Pat steaks dry with paper towels. Season with salt and pepper.
Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
Remove from heat and transfer steaks to an unlined baking sheet.
Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**
When steaks are done, remove from heat and transfer to a plate.
Loosely cover with foil and set aside to rest, 3-5 min.

Meanwhile, reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas and peppers.
Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
Add prepared sauce (from step 1) and coleslaw cabbage mix. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Remove from heat.

Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
Drain noodles, then rinse under warm water.
Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
Using a pair of scissors, make a few cuts in the pot to cut up noodles.
Add veggie-sauce mixture and half the sesame seeds to the pot with noodles, then toss to coat.

Combine peanuts, chili-garlic sauce, remaining sesame seeds, remaining sesame oil, remaining soy sauce and remaining ginger sauce in a medium bowl.
Thinly slice steaks.
Divide noodle stir-fry between bowls. Top with steaks.
Dollop some chili crunch over steaks.
Serve remaining chili crunch alongside.

If you've opted for double steak, prep and cook it in the same way the recipe instructs you to cook the regular portion of steak. Work in batches, if necessary.