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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Steak de bœuf
1 pièce(s)
Piment
2 pièce(s)
Oignons verts
2 gousse(s)
Ail
28 g
Noix de cajou
(Contient: Noix, Arachides)
12 pièce(s)
Bok choy, haché
400 g
Nouilles Miki
(Contient: Gluten)
2 cs
Sauce soja
(Contient: Soya, Sulfites, Blé)
1 pièce(s)
Concentré de bouillon de bœuf
2 cc
Cinq épices chinoises
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Poivre*
pièce(s)
Sel*
pièce(s)
Sucre*
Instructions
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!
