Stir-fried steak with noodles and bok choy

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When I first started cooking, one of the first things I started using, was a wok. It allowed me to focus all of my attention to just one item on the stove, instead of 3 or 4 different ones, which is ideal for a beginner. All I had to do was add meat and veggies in one big wok and then boil some noodles, rice or pasta in a separate one perfect! Over time, my love for stir-fried dishes never went away but I did managed to go for a bit more complex stir-fry dishes, like this steak recipe. Today’s recipe is one that i’ve made numerous times these past few years and is based on a recipe (Rib Eye Stir Fry) by Jamie Oliver, which was featured in his 30 minute meals. I’ve changed a couple of things to the original recipe, cause I wasn’t a fan of some of the ingredients, or simply couldn’t find them. 

 Serves: 4-5 people

Ingredients

  • 500g steak
  • 2 tablespoons red chili flakes
  • 400g egg noodles
  • 1 clove of garlic
  • 2 bok choy
  • 150g sugar snap peas
  • 200g broccoli
  • 1 cube of beef stock
  • Pepper, salt, herbes de provence
  • 8 spring onions, in small slices
  • Sweet soy sauce and honey
  • 1 lime

Preparation

Put your steak in a bowl, sprinkle salt, pepper and chili flakes over the meat and drizzle it with some sweet soy sauce and honey. Try adding equal amounts of both. If you have time, do this in advance, like an hour or so, so the sauce and herbs will really stick to your steak and you have a nicely marinated piece of meat. The soy sauce and honey combination is such a delicious sauce for steaks, you’ll love it for sure!

Remove the ends of the brocolli and the sugar snaps peas, cut the bok choy in half and add them to a pot of boiling water. Now get some water ready for your noodles, add the lime juice of one lime and add the beef stock cube as well before boiling the water.

There are 2 ways to cook your steak: you can cut them up in strips of 1 cm and then bake them, or you can bake your stake in 1 piece and cut them up when it’s ready. I just baked the steak for about 10 minutes, then cut it in strips and baked it for just 30 seconds on both sides so it was no longer pink on the inside as well.

Take out a griddle pan (or a regular one if you don’t have one), add some olive oil and squeezed garlic and bake your stakes. In the meanwhile you should start cooking those noodles.

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Remove the ends of the spring ionions and the little moustache at the bottom of the spring onion and and bake them in your wok with some olive oil or wok oil. Once they are soft, set aside half of the spring onions, and add them to your serving bowls with a bit of soy sauce and honey (equal amounts) before putting in the noodles. The other half can stay in the wok. Add your boiled veggies and your steak and drizzle with some sweet soy sauce. Once your noodles are done you can either add them to the wok as well, or put them in your bowls on top of the onions, and top them off with your veggies and steak.

Cut up the remaining lime and add a quarter of your lime to each bowl, for those who want some juice on their steaks.

I’ve used fresh veggies for this recipe, but if you’re a beginner and don’t feel like managing too many pots and pans,  you can also use frozen ones. All you need to change is instead of boiling the veggies, just add them to your wok along with everything else.

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