Ponzu Steak with Rice Noodles

Name: Ponzu Steak with Rice Noodles with stir-fried vegetables & chili pepper
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Rice noodles; 1 piece Bell pepper; 1 piece Onion; 1 piece Red chili pepper; 1 piece Pak choi; 2 piece Garlic; 100 g Chopped sweetheart cabbage; 25 g Ponzu; 2 piece Steak; 35 g Ginger stir-fry sauce; ½ tablespoon Olive oil; 1 tablespoon [Reduced salt] soy sauce; 1 tablespoon [Reduced salt] ketjap manis; ½ tablespoon [Plant-based] butter; to taste Salt and pepper

with stir-fried vegetables & 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

Allergens:

Soja

•Zwaveldioxide en sulfiet

•Tarwe

•Sesamzaad

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

Rice noodles

½ piece

Bell pepper

½ piece

Onion

½ piece

Red chili pepper

½ piece

Pak choi

1 piece

Garlic

50 g

Chopped sweetheart cabbage

10 g

Ponzu

(Contains: Soja, Zwaveldioxide en sulfiet, Tarwe)

1 piece

Steak

20 g

Ginger stir-fry sauce

(Contains: Soja, Tarwe, Sesamzaad)

Not included in your delivery

¼ tablespoon

Olive oil

½ tablespoon

[Reduced salt] soy sauce

½ tablespoon

[Reduced salt] ketjap manis

¼ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2897 kJ

Calories693 kcal

Fat12.2 g

Saturated Fat4.1 g

Carbohydrate103.8 g

Sugar19.3 g

Dietary Fiber8 g

Protein40.8 g

Salt2.8 g

Potassium297.5 mg

Calcium63.8 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 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.
Crush or mince the garlic.
Heat the olive oil in a wok or deep frying pan over medium-high heat. Add the onion, the bell pepper and half of the chili pepper. Fry for 5 minutes, then stir in the soy sauce.

~~Peel the ginger and then mince it or use a microplane as preferred.~~
Add 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 the ginger stir-fry sauce and some extra soy sauce if preferred. Stir-fry for another 3 - 4 minutes.
Melt a small knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with salt and pepper.

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