Ponzu Steak with Rice Noodles
with stir-fried vegetables & chili pepper
Ponzu is the Japanese name for a sauce made by simmering mirin (Japanese rice wine) together with rice vinegar and seaweed over low heat.
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
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
15 g
Ponzu
(Contains: Gluten, Zwaveldioxide en sulfiet, Tarwe, Soja)
1 piece
Steak
20 g
Ginger stir-fry sauce
(Contains: Gluten, Soja, 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
Utensils
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 noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water. Allow to stand until further use.
- Meanwhile, cut the bell pepper into strips and slice the onion into half rings.
- Deseed the chili pepper* and slice into thin rings.
- Heat a light drizzle of olive oil in a wok or deep frying pan over medium-high heat.
- Fry the onion with the bell pepper and half of the chili pepper for 5 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Cut the pak choi into 1cm strips, keeping the white and green parts separate.
- To the wok, add the soy sauce and the white part of the pak choi.
- Stir-fry for 3 - 4 minutes.
- Crush or mince the garlic.
- Add it to the wok, along with the cabbage, the green part of the pak choi and the ginger stir-fry sauce.
- 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.
- Transfer the noodles and ketjap to the wok and stir-fry for 30 - 60 seconds, or until the excess liquid has evaporated.
- Slice the steak against the grain.
- Serve the stir-fry on deep plates and top with the steak. Drizzle with the ponzu.
- Garnish with the rest of the chili pepper to finish.
