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Nick ‘The Knife’s’ Zesty Orange Beef Stir Fry

Nick ‘The Knife’s’ Zesty Orange Beef Stir Fry

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Last week Patrick, Luke and Ed headed out to the sticks to visit our esteemed butcher Nick ‘The Knife’. He’s actually a lot less scary than he sounds and he’s been in the butchery business since he was knee-high to a grasshopper. Nick’s big tip for this recipe is to put the steak in the freezer for 30 mins before you slice it and you’ll be able to get paper thin slices really easily!

Tags:HealthyLactose FreeSpicy
Allergens:EggGlutenSoyaSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Garlic Clove

1 unit(s)

Red Chilli

1 unit(s)

Orange

1 tbsp

Ginger

2 unit(s)

Spring Onion

1 unit(s)

Flank Steak

2 tbsp

Cornflour

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

1.5 tbsp

Soy Sauce

(ContainsGluten, Soya)

1 unit(s)

Mangetout

½ unit(s)

Lime

1 tsp

Sesame Seeds

(ContainsSesame)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2100.368 kJ
Energy (kcal)502 kcal
Fat16.0 g
of which saturates8.0 g
Carbohydrate49 g
of which sugars0.0 g
Dietary Fiber0 g
Protein41 g
Salt0.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Pot
Spoon
Frying Pan
Mixing Bowl
Strainer
Saucepan
Bowl
Instructionsarrow up iconarrow up icon
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1

Boil a pot of water for the noodles. Peel and finely chop the garlic and the red chilli(remove the seeds if you like it less spicy). Grate a ¼ tsp of the orange zest and squeeze out its juice.

2

Hold the ginger in one hand and using the edge of a spoon peel off the skin. Now finely chop the ginger. Finely slice the spring onions, separating the white parts from the green.

3

Slice the steak as thinly as your knife skills allow. Coat the strips in half of the cornflour and a pinch of salt and pepper. Heat 1 tsp of olive oil on high heat in a non-stick frying pan. When the oilis really hot, stir fry the steak for 2 mins and then keep it to the side.

4

Cook the noodles in the boiling water with ¼ tsp of salt for around 4 mins. The noodles are ready when they are ‘al dente’ (i.e. they still have have a hint of firmness left in the middle). Drain the noodles and put them back in the pot with cold water for later.

5

Mix together the orange juice and soy sauce in a small saucepan. Stir in the remaining cornflour, the orange zest and the 1 tsp of sugar (if you have some).Tip: Make sure you mix it thoroughly so there are no lumps. Put the pan on medium heat, bring to a simmer and cook for 2-3 mins or until it has reduced down slightly.

6

Heat 2 tsp of olive oil in your now empty non-stick frying pan on high heat. Once hot, cook the garlic,ginger, white parts of the spring onion and 1 tsp of chopped chilli (less if you like it mild). After 1 minute add in the mangetout and cook for 2 more mins.

7

Give your soy sauce mixture another good stir. Add your steak strips into the pan followed by the soy sauce mixture. Drain and add the noodles(don’t worry that they’re wet as this will add to your sauce). Toss everything together for 2 mins.

8

To serve squeeze on 2 tsp of lime juice and scatter over the sesame seeds and remaining green parts of the spring onion.