Umami Tenderloin Steak and Noodle Stir-Fry
with Vegetable Medley and DIY Chili Crunch
Chili crunch is a spicy, crunchy, textured condiment that's 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!
Ingredients: Tenderloin steak • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Green beans • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Ginger sauce (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) (soy, wheat) • Vegetarian oyster sauce (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) (soy) • Peanuts • Soy sauce (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) (soy, sulphites, wheat) • 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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Tenderloin Steak
200 g
Chow Mein Noodles
(Contains Wheat May contain 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 Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame May contain Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
6.5 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- To a large pot, add 10 cups hot water (use same for 4 servings). Cover and bring to a boil over high heat.
- 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, 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 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 and set aside to rest, 3-5 min.
- 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.
- Add veggie-sauce mixture and half the sesame seeds to the pot with noodles, 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 the sirloin steak.