Recipe Cuisine: Not sure
Theme: One Bowl Wonder
Steak Stir-fry
By: Grace Buckley
Ingredients
- 2 x packets of noodles of your choice (I chose ramen)
- 400g sizzle steak, sliced against the grain into bite size pieces
- 2 tbsp peanut oil for cooking, 1 tbsp for marinating
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1 brown onion, sliced thinly
- 1 red capsicum, sliced thinly
- 1 1/2 cup wombok, sliced thinly
- 1 bunch of bok choy
- 2 spring onions, sliced thinly
- 2 tbsp chopped fresh coriander
- 2 tsp baking soda
- 2 tbsp soy sauce for sauce, 1 for marinating
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornflour
- 1 tsp white sugar
- 1/2 cup vegetable stock
- Chilli crisp (optional)
- Sesame seeds (optional)
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
Method
- Mix your cut up steak in a bowl with 1 tbsp peanut oil, 1 tbsp soy sauce and the baking powder. Leave to marinate for at least 15 minutes.
- To make the sauce, combine the remaining soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sesame oil, cornflour, sugar and stock. Set aside.
- Cook noodles according to package instructions. Drain and set aside.
- Heat remaining peanut oil in a large frying pan over medium heat. Cook steak for 1 minute each side, or until both sides are browned and cooked through. Remove from the pan and set aside.
- Add the garlic and ginger to the pan and cook until fragrant. Add the onion and cook for approx 3 minutes, or until translucent. Add capsicum and cook for another 2 minutes.
- Add the steak, bok choy, wombok and noodles to the pan. Toss to combine. Pour the sauce over the mixture and toss to coat everything. Cook until the sauce has thickened and sticks to the noodles.
- Add coriander and spring onion, leaving some to the side to top the dish later. Mix to combine.
- Serve your dish with a teaspoon of chilli crisp (adjust to your desired spice level), coriander, spring onion and sesame seeds. Enjoy!
