Hoisin Minute Steak Stir-Fry
New | Three Steps | Ready in 10
Flash-fried for minimal-fuss and maximum flavour, our Hoisin Beef Stir Fry is bursting with delicious Asian flavours. Think sweet, sticky and rich umami. All in as little as three steps!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Beef Sizzler Steaks
200
Baby Corn, Greens & Carrots
50
Hoisin Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Lime
25
Cashew Pieces
1
Coriander
Nutritional information
Utensils
Instructions
Bring a saucepan of water up to the boil with a 1/4 tsp of salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve. Meanwhile, cut the lime into quarters. Trim the spring onions then slice thinly.
Heat drizzle of oil in a large frying pan on high heat. When hot, add the steaks and cook for 45 seconds each side, until golden brown. IMPORTANT: The steak is safe to eat when the outside is browned. Transfer the steaks to a plate to rest but don't wash up the pan!
Return the pan to high heat, add a drizzle of oil and, once hot, add the rainbow veg mix. Stir fry for 2 mins then add the hoisin and soy sauce with the cooked noodles and cook until everything is heated through, 1 min. Cut the steaks into 2cm wide pieces. Divide the noodles and vegetables between plates. Top with the sliced steak and top with the sliced spring onion and cashews and serve with lime wedges. Tear over the coriander and enjoy!
