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Speedy Vietnamese Steak Stir Fry

Speedy Vietnamese Steak Stir Fry

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Just like a rooster, these steaks are super quick! Known for being really tender, these flank steaks are served with steamy basmati rice. We’ve added some chilli and white wine vinegar, to give an authentic hot and sour flavour combination. To make sure you are getting at least some of your five-a-day, we have added some fresh green beans, spring onions and red pepper!

Tags:HealthySpicyFamily Friendly
Allergens:Cereals containing glutenSoyaSulphites

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 cup(s)

Basmati Rice

3 unit(s)

Spring Onion

2 pack(s)

Green Beans

2 unit(s)

Red Pepper

1 tbsp

Red Chilli

4 unit(s)

Garlic Clove

1 unit(s)

Lemongrass

1 unit(s)

Flank Steak

2 tbsp

Cornflour

5 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 tbsp

White Wine Vinegar

(ContainsSulphites)

Not included in your delivery

700 milliliter(s)

Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2481.112 kJ
Energy (kcal)593 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate76 g
of which sugars0.0 g
Protein44 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Knife
Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

Boil the water (as stated in the ingredient list) in a pot with a pinch of salt. Once boiling, add the rice and turn the heat to its lowest setting. Put a tight fitting lid on top and cook for 10 mins. Remove from the heat and leave to rest for another 10 mins. Do not peek under the lid until 20 mins are up or the rice won’t cook!

2

Meanwhile, chop your spring onion widthways into very thin (less than ½cm) discs and separate the white and green parts. Top and tail the green beans and chop them widthways into 3cm pieces. Remove the core from the red pepper and chop it into (roughly) 2cm chunks. Finely chop the chilli and peel and chop the garlic.

3

Chop the tough base off the lemongrass and peel off a couple of the outer layers. Take the bit in the middle and whack it with something heavy to break it up and to release that awesome lemony smell. Very finely chop it for later. Tip: It’s important you chop, chop, chop the lemongrass to make sure it cooks perfectly.

4

Now slice the steak widthways into wafer thin strips. Toss the strips in a bowl together with a sprinkle of salt, a good pinch of black pepper and the cornflour.

5

Heat a splash of oil in a non-stick frying pan on high heat. Once the oil is nice and hot, gently place your steak strips into the pan and brown them off for 2 mins. Remove from the pan and keep to the side.

6

In the (now empty) frying pan, heat a splash of oil and turn the heat to medium-high. Add the whites of your spring onion, your chilli, garlic and lemongrass and cook for 2 mins. Now add your green beans and red pepper and cook for 5 mins (tossing them constantly).

7

Throw in the soy sauce, white wine vinegar, a pinch of sugar (if you have some) and a splash of water together with your steak and toss everything in the pan for another 2 mins.

8

Serve your stir-fry on top of your rice with a sprinkle of the green parts of your spring onion and BOOM, you’re done!