Sizzling Steak Stir Fry

Name: Sizzling Steak Stir Fry with Egg Noodles and Bok Choy
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Flank Steak; 1 Cornflour; 1 Red Chilli; 3 Spring Onion; 1 Garlic Clove; 1 Cashew Nuts; 1.5 Pak Choi; 2 Egg Noodle Nest; 1 Soy Sauce; ½ Beef Stock Pot; 1 Chinese Five Spice; ½ Lime

with Egg Noodles and Bok Choy

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Tags:

Lactose Free

•Spicy

•Healthy

Allergens:

Nuts

•Egg

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active

DifficultyEasy

Ingredients

serving amount

Flank Steak

Cornflour

Red Chilli

Spring Onion

Garlic Clove

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

1.5

Pak Choi

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Beef Stock Pot

Chinese Five Spice

Lime

Nutritional information

/ per serving

Energy (kJ)2435 kJ

Energy (kcal)582 kcal

Fat16 g

of which saturates5 g

Carbohydrate66 g

Protein41 g

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

Utensils

•Knife

•Pot

•Pan

•Grill Pan

•Bowl

Instructions

Boil a pot of water with 1/4 tsp of salt for your noodles. Cut your steak into really thin ribbons. Coat this in the cornflour and a pinch of salt and pepper. Tip: The cornflour is a natural tenderiser so your meat will be deliciously soft.

Slice the chilli in half length-ways, remove the seeds and slice thinly. Thinly slice your spring onions diagonally and finely chop the garlic. Crush your nuts, cut the root off the bok choy and separate the leaves.

Put the noodles in the boiling water for 4 mins then drain them (the number of nests depends on how hungry you are!). Refill the pan with cold water, put the noodles back in and keep the pan to the side. Tip: This will stop them cooking and keep them from sticking together.

Heat up ½ tbsp of olive oil in a non-stick pan on high heat until it is almost smoking. Fry the steak in small batches so that the outside is browned off but the inside remains rare. Take the meat out of the pan and keep to the side for later.

Add another ½ tbsp of olive oil into the pan. Fry off the chilli, spring onions and garlic for a couple of mins. Add in the steak, soy sauce and the stock pot. Add 100ml of water, the bok choy, five spice and 1 tsp sugar (if you have some).

Once the bok choy has wilted and the sauce has thickened up (which only takes 2 mins), add the noodles (once drained) back into the pan. Toss everything together with a good squeeze of lime juice.

o present the dish, simply put your noodles in a bowl, grate on a little bit of lime zest and top with your crushed nuts.

Take two chopsticks and wrap an elastic band tightly around the ends to keep them together. Next, take a small piece of paper and wedge this in between them so that you have essentially created a pair of tweezers. The height of HelloFresh technology!