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 tenderloin steak, chow mein noodles, coleslaw cabbage mix, bell pepper and snap peas 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) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Sugar snap peas • 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, Wheat)
113 g
Sugar Snap Peas
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
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 Mustard, Tree nuts, Soy, Sesame, Wheat, Milk, Sulphites, Fish, Gluten, Crustaceans, Egg)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 tbsp
Sesame Oil
(Contains Sesame)
9 g
Sesame Seeds
(Contains Sesame)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
6.5 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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 snap peas.
- 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 snap peas 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.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.