Ponzu Steak Strips with Rice Noodles
with stir-fried vegetables, beansprouts & chili pepper
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:
Quick & Healthy
•Calorie Smart
•High Protein
•Extra Veggies
•-30% carbs
Allergens:
Soja
•Zwaveldioxide en sulfiet
•Tarwe
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, Zwaveldioxide en sulfiet, Tarwe)
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
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
•Pan
•Sieve
•Wok or sautépan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.