Moo Shu Tenderloin Steak and Noodles

Hello, Steak!

Quick

New

with DIY Tonkatsu Sauce

10 min

Difficulty: 1/3

Japanese

Ingredients: Tenderloin steak • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Carrot • Spinach • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) • Black sesame seeds.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Pan-asian-plates

Quick

New

Noodle-stir-fry

Ingredients

Tenderloin Steak

340 g

Ketchup

2 tbsp

Worcestershire Sauce

1 tbsp

Miso Broth Concentrate

1 unit(s)

Black Sesame Seeds

7 g

Carrot

1 unit(s)

Baby Spinach

56 g

Moo Shu Spice Blend

9 g

Chow Mein Noodles

200 g

Soy Sauce

1 tbsp

Mayonnaise

2 tbsp

Oil

2 tbsp

Butter

1 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Sugar

0.5 tsp

Preparation

Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water.
Strain and rinse noodles with warm water. Return noodles to the pot and set aside.
To a small bowl, add ketchup, half the miso broth concentrate, Worcestershire sauce, soy sauce and 1/2 tsp (1 tsp) sugar. Stir to combine.

Heat the same pan over medium-high.
Pat steaks dry with paper towels. Season all over with half the Moo Shu Spice Blend, salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (Steaks will finish cooking in step 3).

Remove from heat and transfer steaks to an unlined baking sheet.
Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Carefully wipe the pan clean.

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons
To the same pan, add 1 tbsp (2 tbsp) oil and carrots. Cook for 3-5 min, stirring occasionally, until tender.
Add noodles, remaining Moo Shu Spice Blend, 1 tbsp (2 tbsp) butter and spinach. Cook for 1 min, until spinach wilts.
Add DIY tonkatsu sauce and 1/2 cup (1 cup) reserved pasta water.
Cook for 1-3 minutes, stirring occasionally, until sauce has slightly thickened.