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!


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

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

1 tsp

Red Chilli

1 unit(s)


1 tbsp


1 unit(s)

Flank Steak

2 tbsp


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tbsp

Soy Sauce

(ContainsGluten, Soya)

1 tsp

Muscovado Sugar

1 unit(s)


½ unit(s)


1 tsp

Sesame Seeds

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2305.384 kJ
Energy (kcal)551 kcal
Fat13.0 g
of which saturates5.0 g
Carbohydrate69 g
of which sugars0.0 g
Dietary Fiber0 g
Protein38 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.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil a pot of water for your noodles. Peel and finely dice the garlic and the red chilli (remove the seeds if you like it less spicy). Zest a ¼ tsp of the orange and squeeze out half of its juice.


Hold the ginger in one hand and using the edge of a spoon peel off the skin. Now finely chop the peeled ginger.


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 a couple of tsp of olive oil on high heat in a non-stick pan. When the oil is really hot, stir fry the steak for 2 mins and then keep it to the side.


Cook the noodles in the boiling water with half the vegetable stock pot for around 4 mins (1 or 2 nests depending on how hungry you are!). 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.


Mix together the orange juice and soy sauce in a small bowl or a cup. Stir in the remaining cornflour, the orange zest and the muscovado sugar. Tip: Make sure you mix it thoroughly so there are no lumps.


Heat a couple of tsp of olive oil in your non-stick pan on high heat. Once hot, cook off the garlic, ginger and a tsp of diced chilli (less if you like it mild). After 1 minute add in the mange tout to cook for 2 more mins.


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 a couple of mins.


To serve just squeeze on a couple of tsp of lime juice and scatter on the sesame seeds.