Char Siu Glazed Rump Steaks on Mee Siam Style Noodles
with Baby Corn, Pak Choi and Spring Rolls
- Wheat
- Cereals containing gluten
- Egg
- Peanut
- Soya
- Barley
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Looking for a taste of everyday luxury? This Char Siu Glazed Chicken on Mee Siam Style Noodles is our best ever version, with premium ingredients for an extra special twist on a classic recipe. Mee Siam Kuah is a very traditional noodle dish in Singapore. It's a hawker dish, consisting of noodles in a veg sauce that’s a mix of spiced, sour, sweet and umami flavours. We've added char siu glazed chicken and a side of spring rolls for a hearty meal.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
60 grams
Baby Corn
1 unit(s)
Pak Choi
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
4 unit(s)
Vegetable Spring Rolls
(Contains: Wheat, Cereals containing gluten, Soya, Barley May contain traces of: Nuts, Almonds, Cashew nuts, Sesame)
1 sachet(s)
Indonesian Style Spice Mix
25 grams
Asian Broth Paste
(Contains: Wheat, Cereals containing gluten, Soya)
180 milliliter(s)
Coconut Milk
2 unit(s)
21 Day Aged British Rump Steaks
64 grams
Sweet Chilli Sauce
75 grams
Char Siu Paste
(Contains: Soya)
Not included in your delivery
250 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Remove the steaks from your fridge to allow them to come up to room temperature.
While it comes to the boil, peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, halve the baby corn lengthways. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Crush the peanuts in the unopened sachet using a rolling pin.
Remove the spring rolls from the packing and pop onto a baking tray. Bake on the middle shelf of your oven until golden and piping hot, 12-14 mins.
Meanwhile, heat a drizzle of oil in a large saucepan on high heat. Add the baby corn and stir-fry until starting to soften a little, 2-3 mins.
Add the pak choi and stir-fry until tender, 3-4 mins.
Next, add the garlic and Indonesian style spice mix. Fry for another 30 secs, then stir in the Asian broth paste, coconut milk and water for the sauce (see pantry for amount).
Bring to the boil, then lower the heat and simmer until piping hot, 2-3 mins.
While the sauce simmers, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, spoon over the char siu paste and turn the steak so it's well coated. Transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
While the steak fries, remove the coconut sauce from the heat, season with salt and pepper, then stir in half the sweet chilli sauce and a good squeeze of lime juice.
Taste and season with more salt and lime juice if needed. Cover to keep warm.
Thinly slice the steak widthways.
Share the noodles between deep serving bowls, then spoon over the sauce and vegetables (reheat the sauce first if needed).
Lay the sliced steak on top, spooning over any remaining char siu sauce from the baking tray. Sprinkle on the peanuts and serve with a lime wedge for squeezing over.
Serve the spring rolls alongside with the remaining sweet chilli sauce for dipping.
Enjoy!
