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Sizzling Steak and Chilli Corn Stir Fry

Sizzling Steak and Chilli Corn Stir Fry

with Bok Choy

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We’re making corn while the sun shines! Corn on the cob is one of those blink and you miss it delicacies that only comes into season for a couple of months in late summer. We’ve got a few recipes up our sleeve for you to gnaw it off the cob a la caveman, but tonight we’re trying a slightly different technique. Is it just us, or is there something strangely satisfying about stripping the corn from the cob using your knife? Answers on Facebook please!

Tags:HealthyLactose Free
Allergens:EggCereals containing glutenSesame

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 Time35 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

⅔ unit(s)

Green Pepper

1 unit(s)

Pak Choi

1 unit(s)

Carrot

3 tbsp

Coriander

1 unit(s)

Corn on the Cob

1 unit(s)

Flank Steak

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

1 tbsp

Sesame Oil

(ContainsSesame)

2 tbsp

Kecap Manis

2 tsp

Sesame Seeds

(ContainsSesame)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2012.5040000000001 kJ
Energy (kcal)481 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate79 g
of which sugars0.0 g
Protein34 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Strainer
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Peel and very finely chop the garlic. Chop the top off the chilli, cut in half lengthways and finely chop as much as you dare (we used the whole lot but we like it spicy!). Remove the core from the pepper and slice in half lengthways. Slice each half lengthways into very thin strips (around ½ cm if possible). Chop the base from the bok choy and discard before chopping the remainder widthways into 1cm pieces. Peel and chop the carrot into micro-thin sticks, then roughly chop the coriander.

2

Place the corn vertically on your chopping board (i.e. with the base on the board) and rest your hand on top. Run your knife downwards to chop the corn from the cob. Mind it doesn’t ping all over the place!

3

Very, very thinly slice your steak into ribbons. If you happen to have some cornflour (or just plain flour) evenly coat the strips in 1½ tbsp. Tip: By thin, we mean wafer thin.

4

Boil a medium sized pot of water with ¼ tsp of salt. Once it comes to a boil, cook the noodles for 4 mins before draining them and putting back in the pan with some cold water (this will stop them from overcooking). Tip: Let your appetite decide how much noodles you want! We used 1 nest for 2 people.

5

Put a frying pan on medium-high heat and add the sesame oil. Once it’s really hot add in the steak and season with a good pinch of salt. Stir fry it until it’s just browned off on the outside (this should take a couple of mins), then put on a plate for later.

6

Heat 1 tbsp of oil in a non-stick frying pan on medium-high heat and once it’s nice and hot add in the corn, chilli and garlic. Cook for 2 mins then add the carrot and pepper slices. Cook for 3 mins before adding the bok choy for a couple of mins.

7

Tip in the kecap manis and steak and give everything a gentle stir before tossing in the drained noodles, and coriander. Serve with a sprinkle of sesame seeds on top.