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Umami Tenderloin Steak and Noodle Stir-Fry
Stir-Fry Special
Spicy
Umami Tenderloin Steak and Noodle Stir-Fry

with Vegetable Medley and DIY Chili Crunch

5 min
Difficulty: 2/3
Asian

Chili crunch is a spicy, crunchy, textured condiment that's especially delicious in a stir-fry. It tops this dish of tenderloin 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! Ingredients: Tenderloin steak • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Green beans • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Peanuts • Soy sauce (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) (soy, sulphites, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Sesame seeds.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten
Peanuts

Utensils

Baking Sheet
Large Pot
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Medium Bowl
Colander

Tags

Spicy
Ingredients
Tenderloin Steak

Tenderloin Steak

340 g

Chow Mein Noodles

Chow Mein Noodles

200 g

Green Beans

Green Beans

170 g

Coleslaw Cabbage Mix

Coleslaw Cabbage Mix

170 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Peanuts, chopped

Peanuts, chopped

28 g

Vegetarian Oyster Sauce

Vegetarian Oyster Sauce

0.25 cup

Ginger Sauce

Ginger Sauce

4 tbsp

Chili-Garlic Sauce

Chili-Garlic Sauce

1 tbsp

Soy Sauce

Soy Sauce

1 tbsp

Sesame Oil

Sesame Oil

1 tbsp

Sesame Seeds

Sesame Seeds

9 g

Pepper

Pepper

0.063 tsp

Salt

Salt

0.063 tsp

Oil

Oil

1.5 tbsp

Preparation
1
Prep

  • Bring a large pot of salted water to a boil over high.
  • Meanwhile, trim, then halve green beans.
  • Core, then cut pepper into 1/4-inch slices.
  • In a small bowl, 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.

2
Toast sesame seeds

  • Heat a large non-stick pan over medium-high. 
  • When the pan is 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.

3
Sear and roast steak

  • Pat steak 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 steak. Cook 1-2 min per side, until browned.
  • Remove from heat and transfer steak to an unlined baking sheet.
  • Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
  • When steak is done, remove from heat and transfer to a plate.
  • Loosely cover with foil and set aside to rest for 2-3 min.

4
Cook veggies and sauce

  • Meanwhile, reheat the same pan over medium-high.
  • When hot, add green beans, peppers and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
  • Add 1/2 tbsp (1 tbsp) oil, coleslaw cabbage mix and prepared sauce (from step 1). Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
  • Remove from heat.

5
Cook noodles

  • To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
  • Strain and rinse noodles with warm water.
  • Return noodles to the pot and set aside.
  • Add veggie-sauce mixture and half the sesame seeds to the pot with noodles, then toss to coat.

6
Make chili crunch and serve

  • In a medium bowl, combine peanuts, chili-garlic sauce, remaining sesame seeds, remaining sesame oil, remaining soy sauce and remaining ginger sauce.
  • Thinly slice steak.
  • Divide noodle stir-fry between bowls. Top with steak.
  • Dollop some chili crunch over steak.
  • Serve remaining chili crunch alongside.

7
Modularity step (under step 3)

If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook the sirloin steak. 

Nutrition per serving

1110

kcal

Calories

65

g

Fat

15

g

Saturated Fat

96

g

Carbohydrate

26

g

Sugar

9

g

Dietary Fiber

54

g

Protein

95

mg

Cholesterol

2570

mg

Sodium

1

g

Trans Fat

1250

mg

Potassium

150

mg

Calcium

8.5

mg

Iron

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