Asian-Inspired Steak Rice Noodles

Name: Asian-Inspired Steak Rice Noodles with Fresh Herbs and Peanuts
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 285 g Top Sirloin Steak; 100 g Rice Noodles; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Shanghai Bok Choy; 1 unit(s) Garlic, cloves; ¼ cup Vegetarian Oyster Sauce; 1 tbsp Fish Sauce; 1 tbsp Sesame Oil; 1 tbsp Seasoned Rice Vinegar; 9 g Moo Shu Spice Blend; ½ tbsp Soy Sauce

with Fresh Herbs and Peanuts

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Tender steak and rice noodles come together in an Asian-inspired dinner with zesty, fresh flavours and crunchy toasted peanuts.

Allergens:

Soja

•Anchovies

•Sesamzaad

•Schwefeldioxide und Sulfite

•Hvede

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 Time35 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Top Sirloin Steak

100 g

Rice Noodles

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Garlic, cloves

¼ cup

Vegetarian Oyster Sauce

1 tbsp

Fish Sauce

1 tbsp

Sesame Oil

1 tbsp

Seasoned Rice Vinegar

9 g

Moo Shu Spice Blend

½ tbsp

Soy Sauce

Nutrition Values

Calories530 kcal

Fat14 g

Saturated Fat3.5 g

Carbohydrate60 g

Sugar15 g

Dietary Fiber3 g

Protein39 g

Cholesterol75 mg

Sodium2420 mg

Trans Fat0.2 g

Potassium850 mg

Calcium100 mg

Iron5 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

•Zester

•Medium Bowl

•Large Pot

•Measuring Spoons

•Baking Sheet

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

Bring a large pot of salted water to a boil over high.
Meanwhile, core, then cut pepper into 1/8-inch slices.
Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
In a medium bowl, combine oyster sauce, garlic, soy sauce, vinegar and half the Moo Shu Spice Blend. (NOTE: This is your stir-fry sauce!)

Pat steaks dry with paper towels. Season with salt, pepper and remaining Moo Shu Spice Blend.
Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 per side, until browned. (NOTE: Steaks will finish cooking in step 3.)
Remove from heat and transfer steaks to an unlined baking sheet.

Roast in the top of the oven 4-7 min or until cooked to desired doneness.**
When steaks are done, remove from heat and transfer to a plate.
Loosely cover with foil and set aside to rest for 2-3 min.

To the boiling water, add rice noodles. Cook uncovered for 8-10 min, stirring occasionally, until tender.
Strain, then return to the pot, off heat.

Reheat the same pan (from step 2) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Cook for 1 min, stirring often, until peppers begin to soften.
Add bok choy, noodles and prepared sauce (from step 1). Cook, stirring occasionally, until sauce thickens and bok choy is tender, 2-3 min.
Remove from heat.
Stir in sesame oil and fish sauce.