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Umami Steak Noodle Stir-Fry
with Vegetable Medley and DIY Chili Crunch
Chili crunch is a spicy, crunchy textured condiment that is especially delicious in 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
Beef Steak
200 g
Chow Mein Noodles
(Contains Wheat)
170 g
Green Beans
170 g
Coleslaw Cabbage Mix
1 unit
Sweet Bell Pepper
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
1 tbsp
Chili-Garlic Sauce
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. 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, then halve green beans.Core, then cut pepper into 1/4-inch slices.Combine oyster sauce, half the sesame oil, half the soy sauce, half the ginger 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 seeds often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat, then transfer toasted sesame seeds to a plate.
Pat steaks dry with paper towels. Season with salt and pepper.Reheat the same pan over medium-high. When the pan is 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, 4-8 min.** When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
Meanwhile, reheat the same pan over medium-high.When the pan is 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 mixture in the small bowl 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.
