Ponzu Steak Strips with Rice Noodles

Name: Ponzu Steak Strips with Rice Noodles with stir-fried vegetables, beansprouts & chili pepper
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Steak strips; 200 g Rice noodles; 1 piece Bell pepper; 1 piece Onion; 1 piece Red chili pepper; 1 piece Pak choi; 2.5 teaspoon Fresh ginger; 2 piece Garlic; 100 g Chopped sweetheart cabbage; 25 g Ponzu; 50 g Beansprouts; 1 tablespoon Olive oil; 1 tablespoon [Reduced salt] soy sauce; to taste [Reduced salt] ketjap manis; to taste Salt and pepper

with stir-fried vegetables, beansprouts & chili pepper

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Red chili peppers are rich in capsaicin, which not only provides a spicy flavour, but also has health benefits such as boosting metabolism and releasing endorphins.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

•Quick & Healthy

•-30% carbs

Allergens:

Soja

•Schwefeldioxide und Sulfite

•Hvede

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Steak strips

100 g

Rice noodles

½ piece

Bell pepper

½ piece

Onion

½ piece

Red chili pepper

½ piece

Pak choi

1.25 teaspoon

Fresh ginger

1 piece

Garlic

50 g

Chopped sweetheart cabbage

10 g

Ponzu

(Contains: Soja, Schwefeldioxide und Sulfite, Hvede)

25 g

Beansprouts

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Reduced salt] soy sauce

to taste

[Reduced salt] ketjap manis

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2680 kJ

Calories641 kcal

Fat11.6 g

Saturated Fat2.3 g

Carbohydrate96.7 g

Sugar11.5 g

Dietary Fiber8.3 g

Protein36.1 g

Salt1.7 g

Potassium328.6 mg

Calcium65 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Pan

•Wok or sautépan

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.
Cook the rice noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water. Allow to stand until further use.
Cut the bell pepper into strips and the chili pepper* into rings. Slice the onion into half rings.

*Take care, this ingredient is spicy! Use as preferred.

Cut the pak choi into 1cm strips, keeping the white and green parts separate.
Heat the olive oil in a wok or deep frying pan over high heat. Fry the steak strips for 30 - 60 seconds, then remove from the pan and set aside.
To the same pan, add the onion, the bell pepper and half of the chili pepper. Fry for 5 minutes over medium-high heat, then stir in the soy sauce.

Peel the ginger and then mince it or use a microplane as preferred.
Crush or mince the garlic.
Add the ginger, the garlic and the white part of the pak choi to the vegetables. Stir-fry for 3 - 4 minutes.
Add the cabbage and the green part of the pak choi, along with some extra soy sauce if preferred. Stir-fry for another 3 - 4 minutes.

Add the steak strips, beansprouts, rice noodles and ketjap, then stir-fry for 30 - 60 seconds or until the excess liquid has evaporated.
Serve the stir-fry on deep plates and drizzle with the ponzu.
Garnish with the rest of the chili pepper to finish.