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Seared Steak Strips

Seared Steak Strips

with Charred Sweetcorn and Veggies
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
406 kcal
Protein
: 
16.1g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Egg
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

½ unit(s)

Bell Pepper

240 grams

Beef Strips

150 grams

Green Beans

163 grams

Sweetcorn

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Garlic Clove

12.5 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

2 unit(s)

Spring Onion

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

½ sachet(s)

Tomato Ketchup

½ sachet(s)

Ginger Puree

25 grams

Ketjap Manis

(Contains: Soya)

½ bunch(es)

Coriander

Energy (kJ)1697 kJ
Energy (kcal)406 kcal
Fat6 g
of which saturates1.2 g
Carbohydrate68.6 g
of which sugars15.9 g
Dietary Fibre6.1 g
Protein16.1 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop into thirds. Trim the spring onions and thinly slice. Peel and grate the garlic (or use a garlic press). Drain and rinse the sweetcorn in a sieve. Leave in the colander to ensure all the water comes out. Bring a large saucepan of water to the boil with a pinch of salt for the noodles.

2

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

3

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

4

When the pan is really hot, add the sweetcorn. Cook, stir occasionally and gently shake the pan until the corn is charred, about 4 mins.  Tip: Don't move it  lots or it won't char properly. When charred, pop the corn 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 in the bowl with the sweetcorn.

5

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

6

Add the sauce you made in step 2, stir everything together well, then bring to a simmer. Add a splash of water if the sauce is a little dry. Drain the noodles and add them to the pan. Stir together and cook until piping hot. Serve the noodles in bowls and sprinkle the coriander, peanuts and remaining spring onion over the top. Enjoy!

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