with Vegetable Medley and DIY Chili Crunch
Chili crunch is a spicy, crunchy, textured condiment that is especially delicious in a stir-fry. It tops this dish of tender steak, chow mein noodles, coleslaw cabbage mix, bell pepper and green beans tossed in a sweet and savoury gingery sauce. You'll definitely be going back for seconds!
Allergens
Utensils
Tags
Top Sirloin Steak
285 g
Chow Mein Noodles
200 g
Green Beans
170 g
Coleslaw Cabbage Mix
170 g
Sweet Bell Pepper
1 unit(s)
Peanuts, chopped
28 g
Vegetarian Oyster Sauce
0.25 cup
Ginger Sauce
4 tbsp
Chili-Garlic Sauce
1 tbsp
Soy Sauce
1 tbsp
Sesame Oil
1 tbsp
Sesame Seeds
1 tbsp
Pepper
0.063 tsp
Salt
0.063 tsp
Oil
6.5 tsp
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Core, then cut pepper into 1/4-inch slices.
- Combine oyster sauce, half the sesame oil, half the ginger sauce, 2 tsp (4 tsp) soy sauce and 1/4 cup (1/3 cup) water in a small bowl.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat, then transfer sesame seeds to a plate.
- Pat steaks dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**
- When steaks are done, remove from heat and transfer to a plate.
- Loosely cover with foil and set aside to rest, 3-5 min.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then green beans and peppers.
- Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Add prepared sauce (from step 1) and coleslaw cabbage mix. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Remove from heat.
- Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Add veggie-sauce mixture and half the sesame seeds to the pot with noodles, then toss to coat.
- Combine peanuts, chili-garlic sauce, remaining sesame seeds, remaining sesame oil, remaining soy sauce and remaining ginger sauce in a medium bowl.
- Thinly slice steaks.
- Divide noodle stir-fry between bowls. Top with steaks.
- Dollop some chili crunch over steaks.
- Serve remaining chili crunch alongside.
930
kcal
Calories
34
g
Fat
6
g
Saturated Fat
98
g
Carbohydrate
29
g
Sugar
8
g
Dietary Fiber
51
g
Protein
80
mg
Cholesterol
2870
mg
Sodium
0.2
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
10
mg
Iron
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
with Vegetable Medley and DIY Chili Crunch
