Speedy Glazed Rump Steak and Hoisin Noodles
with Stir-Fried Veg and Crispy Onions
Calories
:
659 kcalProtein
:
42.9g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Wheat
- Cereals containing gluten
- Egg
- Soya
On the table in less than 15 mins, this Speedy Glazed Pork Steak and Hoisin Noodles are quick at delivering flavour. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
250 grams
21 Day Aged British Rump Steaks
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Carrot
80 grams
Tenderstem® Broccoli
80 grams
Young Pea Pods
60 grams
Hoisin Sauce
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 milliliter(s)
Rice Vinegar
20 grams
Ketjap Manis
(Contains: Soya)
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
Nutrition Values
Energy (kJ)2758 kJ
Energy (kcal)659 kcal
Fat18.2 g
of which saturates7.7 g
Carbohydrate82.2 g
of which sugars30.9 g
Dietary Fibre9 g
Protein42.9 g
Salt4.5 g
Trans Fat0.1 g
Potassium367.9 mg
Calcium59.7 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Tray
•Kettle
•Large Frying Pan
•Sieve
•Medium Saucepan
Cooking Steps
1
- Boil a full kettle. Remove the steaks from your fridge to allow them to come up to room temperature.
- Pour the boiled water into a saucepan with ½ tsp salt. Bring to the boil.
- Boil the noodles, 4 mins. Once cooked, drain in a sieve.
- Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
- Cut the broccoli into thirds.
2
- Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
- Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
- Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
3
- Heat a drizzle of oil in the (now empty) frying pan on high heat.
- Stir-fry the carrot, broccoli and young pea pods, 6-8 mins.
- Add the hoisin, soy, rice vinegar, honey and water (see pantry for both).
- Stir the cooked noodles with the veg and sauce until well combined.
4
- Once ready, thinly slice the steaks widthways.
- Share the noodles and veg between your bowls.
- Top with the steaks and drizzle over the ketjap manis.
- Sprinkle over the crispy onions to finish.
