Steak Strips with Noodles in East Asian-Style Sauce
with gomashio, chili pepper & stir-fried vegetables
Ground paprika is a vibrant and versatile spice made from dried peppers. Its flavour ranges from sweet to smoky or spicy, depending on the variety of pepper it's made from!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
¼ piece
Red chili pepper
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
100 g
Steak strips
½ piece
Courgette
½ piece
Romano pepper
½ piece
Onion
1.5 teaspoon
Ground paprika
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
½ piece
Carrot
50 g
Mie noodles
(Contains: Tarwe)
Not included in your delivery
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak strips out of the fridge and allow to reach room temperature.
- Boil plenty of water in a pot or saucepan for the noodles.
- Crush or mince the garlic. Deseed and finely chop the red chili pepper.
- Transfer the steak strips, chili pepper* and garlic to a bowl, then add half of the East Asian-style sauce. Set aside to marinate.
*Take care, this ingredient is spicy! Use as preferred.
- Slice the courgette and carrot into thin crescents.
- Slice the onion into half rings. Cut the Romano pepper into strips.
- Heat a generous drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the courgette, Romano pepper, carrot, onion and paprika for 6 - 8 minutes. Season to taste with salt and pepper.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- Boil the noodles for 2 - 3 minutes, covered, then drain and transfer to the vegetables.
- Add the steak strips and the rest of the East Asian-style sauce, then toss well and fry for 1 minute.
- Serve the noodles on deep plates.
- Garnish with the gomashio to finish.
