Umami Steak and Noodle Stir-Fry
with Vegetable Medley and DIY Chili Crunch
Chili crunch is a spicy, crunchy, textured condiment that is especially delicious in a stir-fry. It tops this dish of tender steak, chow mein noodles, coleslaw cabbage mix, bell pepper and green beans tossed in a sweet and savoury gingery sauce. You'll definitely be going back for seconds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
200 g
Chow Mein Noodles
(Contains Wheat)
170 g
Green Beans, trimmed
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
28 g
Peanuts, chopped
(Contains Peanuts)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
6.5 tsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 green beans, then cut into 1-inch pieces.
- 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 green beans 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.
