Sizzling Steak-Stir Fry
with Miki Noodles and Bok Choy
Tempted to get take-out? Make this sizzling noodle dish instead - we guarantee it will take less time! Our secret to making this dish so flavourful is the Chinese Five Spice. It's a blend of aromatic spices that will add some oomph to any Asian dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Top Sirloin Steak
1 unit
Chili Pepper
2 unit
Green Onion
2 clove
Garlic
28 g
Cashews
(Contains: Tree nuts, Peanuts)
12 unit
Bok Choy, chopped
400 g
Miki Noodles
(Contains: Gluten)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 unit
Beef Broth Concentrate
2 tsp
Chinese Five Spice
Not included in your delivery
unit
Oil*
unit
Pepper*
unit
Salt*
unit
Sugar*
Cooking Steps
Prep: Wash and dry all produce. Rinse and drain the noodles. Thinly slice the green onions. Mince or grate the garlic. Separate the leaves from the bok choy. Cut the red chili in half lengthwise and thinly slice, if using, removing the ribs and seeds if you prefer less heat. Cut the steak into thin ribbons. Season steak strips with salt and pepper.
Cook the steak: Heat a drizzle of oil in a large non-stick pan over high heat. Pan-fry the steak strips in batches so that the outside is browned but the inside remains rare, about 30 secs per side. Transfer the cooked steak to a plate.
Add another drizzle of oil into the pan. Add the green onions, garlic and Chinese five spice. Cook until fragrant, about 1 min. Stir in the soy sauce, sugar, broth concentrate and 1/2 cup water.
Add the bok choy. Cook until bok choy wilts, 1-2 min. Add the noodles and steak. Cook, stirring occasionally, until warmed through, 1-2 min.
Finish and serve: Divide noodles between bowls, and sprinkle with cashews and as much red chili as you like. Enjoy!
