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Spicy sizzling steak noodles
Bavette steak, peppers, pak choi and mangetout are flash-fried then coated with a savoury, sticky-slick sauce made with ginger, garlic and a touch of chilli heat. Tangle it all up with brown rice noodles and you’ve got a fab fakeaway that’s easy, flavour-packed and wonderfully satisfying!
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 2 garlic clove
- 2 onion
- 1 pepper
- 4cm fresh ginger
- 1 pak choi
- 2 bavette steaks
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- ½ tsp chilli flakes
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 2 spring onion
- 80g mangetout
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 559
Protein: 43g
Carbs: 77g
Fat: 9.1g
Ingredients
- 3 onion
- 2 pepper
- 4 garlic clove
- 8cm fresh ginger
- 2 pak choi
- 4 bavette steaks
- 160g mangetout
- 4 spring onion
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- ½ tsp chilli flakes
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 547
Protein: 43g
Carbs: 75g
Fat: 9.0g
Spicy sizzling steak noodles
Bavette steak, peppers, pak choi and mangetout are flash-fried then coated with a savoury, sticky-slick sauce made with ginger, garlic and a touch of chilli heat. Tangle it all up with brown rice noodles and you’ve got a fab fakeaway that’s easy, flavour-packed and wonderfully satisfying!
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Beef
Allergens: Soya, Sulphites
Cooking Instructions
Before you start
- 1x large non-stick frying pan
- 1x saucepan
Get prepping
- Peel the onions and cut each into 8 wedges. Deseed the peppers and thickly slice, then peel and crush the garlic. Finely grate the ginger.
- Trim the pak choi and cut into bite-size pieces.
Raise the steaks
- On a separate board, trim any visible fat from the steaks, then thinly slice against the grain.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the steak for 4-5 mins until browned all over.
- Drizzle over a quarter of the tamari and cook for 1 min, tossing to coat the steak strips, then transfer to a plate.
Create a stir (fry)!
- Return the frying pan to a high heat and tip in the onions, peppers and a splash of water. Cook for 2-3 mins.
- Add the pak choi and mangetout. Fry for 2-3 mins, then stir in the garlic, ginger and the chilli flakes (to taste) and cook for 2 mins.
- Sprinkle in the remaining tamari and all the vinegar, then return the steak and any juices to the pan. Cook for 3-4 mins, stirring to coat everything, until the sauce reduces slightly (add a splash of water to thin it if needed).
Sort the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Dish up
- Thinly slice the spring onions.
- Stir the noodles into the stir-fry, then scatter over the sliced spring onions and serve.