Umami Tenderloin Steak and Noodle Stir-Fry
with Vegetable Medley and DIY Chili Crunch
Ingredients: Tenderloin steak • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Green beans • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Sweet bell pepper • Vegetarian oyster sauce (soy) (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) • Ginger sauce (soy, wheat) (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) • Peanuts • Soy sauce (soy, sulphites, wheat) (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) • 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.
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
340 g
Tenderloin Steak
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
170 g
Green Beans
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Fish, Crustaceans, Wheat)
4 tbsp
Ginger Sauce
(Contains: Wheat, Soy May contain traces of: Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Fish, Crustaceans)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Fish, Crustaceans, Wheat)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Egg, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Fish, Crustaceans, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Egg, Gluten, Milk, Mustard, Soy, Sulphites, Fish, Crustaceans, Wheat)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Soy, Sulphites, Peanuts)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
1.66 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, trim, then halve green beans.
- Core, then cut pepper into 1/4-inch slices.
- In a small bowl, 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.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Remove from heat, then transfer 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 for 1-2 min per side, until golden.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast in the middle of the oven for 5-8 min, until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate.
- Loosely cover with foil for 3-5 min, then set aside to rest.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add green beans, peppers and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1/2 tbsp (1 tbsp) oil, coleslaw cabbage mix and prepared sauce (from step 1). Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
- 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.
- To the pot with noodles, add veggie-sauce mixture and half the sesame seeds, then toss to coat.
- In a medium bowl, combine peanuts, chili-garlic sauce, remaining sesame seeds, remaining sesame oil, remaining soy sauce and remaining ginger sauce.
- 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 tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.
