HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steak Strips
Seared Steak Strips

Seared Steak Strips

with Noodles, Charred Sweetcorn and Veggies

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Quick, delicious and easy to prep, this sizzling one-pan steak stir-fry will be on the table in 30 minutes flat. Charring the sweetcorn adds a lovely texture to the dish which works brilliantly with juicy seared steak, crunchy peanuts, and velvety noodles. Bursting with fresh zingy flavours and packed with fresh good-for you ingredients, this easy recipe will take your stir-fry game to the next level.

Allergens:PeanutCereals containing glutenSoyaCeleryEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Red Pepper

1 pack(s)

Green Beans

1 unit(s)

Spring Onion

½ tin(s)


½ bunch(es)


½ bag(s)

Salted Peanuts


1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet



2 unit(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

280 grams

Rump Steak Strips

½ sachet

Ginger Puree

1 clove

Garlic Clove

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2657 kJ
Energy (kcal)635 kcal
Fat22.0 g
of which saturates10.0 g
Carbohydrate70 g
of which sugars17.0 g
Protein38 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, then remove the core from the red pepper and thinly slice. Remove the ends from the green beans and chop into three pieces. Trim the root from the spring onion and thinly slice (keep the green and white parts separate). Peel and grate the garlic (or use a garlic press). Drain and rinse the sweetcorn in a sieve. Leave in the sieve to ensure all the water comes out. Put a large saucepan of water with a pinch of salt on to boil for the noodles.


Roughly chop the coriander (stalks and all!) and the peanuts. Mix the soy sauce, ketjap manis and ketchup together in a small bowl.


Add the noodles to the boiling water and simmer until tender, 4 mins. Once tender, drain in a colander, pop back into your pan and fill with cold water (this will stop them cooking anymore). In the meantime, heat a frying pan on high heat (no oil).


When the pan is really hot, add the sweetcorn. Cook, stirring occasionally and gently shaking the pan until the corn is charred, about 4 mins. TIP: Don't move it too much or it won't char properly. When charred, tip it into a large bowl, put your pan back on high heat with a glug of oil. Add the steak and a pinch of salt and pepper. Stir-fry until browned on the outside, about 4 mins. Pop it in the bowl with the sweetcorn.


Reduce the heat slightly to medium-high, pop the pan back on the heat. Add the red pepper and green beans, a pinch of salt and pepper and stir-fry until the veggies have softened, 5-6 mins. Add the whites of the spring onion, the easy ginger and garlic to the pan. Stir-fry for 2 mins, then add in the sweetcorn, steak strips and any juices from the steak.


Pour in the sauce you made in step 2, stir everything together and bring to a simmer. Add a splash of water if the sauce is a little dry. Drain the noodles again and add them to the frying pan. Mix together and cook until piping hot. Serve the stir-fry in bowls and sprinkle the coriander, peanuts and greens of the spring onions over the top. Enjoy!