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Sesame & Soy Beef Stir Fry

Sesame & Soy Beef Stir Fry

with rice noodles, red cabbage, sweet corn & greens

▶ Start cooking 🖼 Original card
Raw / person
743 kcal
Total
30m
Card serves
2

Rump steak seared and sliced over vermicelli noodles tossed with red cabbage, sweet corn, broccoli and green beans, finished with a honey, soy and sesame marinade and toasted sesame seeds.

Serves

1 2 3 4 6 8

This card printed its own 1 / 2 / 4 portion columns — those exact amounts are used where available, and amounts in between are interpolated rather than naively multiplied.

Ingredients

🥣 Sauces

  • 45ml Soy sauce

🍯 Condiments

  • 20ml Honey

🧂 Spices & Seasoning

  • 10ml Sesame seeds

🥬 Fruit & Vegetables

  • 20g Ginger
    peeled & grated
  • 1 Corn on the cob
    kernels cut off
  • 80g Red cabbage
    finely sliced
  • 80g Broccoli
    bite sized pieces
  • 80g Green beans
    trimmed & roughly chopped

🥩 Meat & Protein

  • 300g Rump steak

🍜 Grains & Noodles

  • 2 cakes Vermicelli noodle cake

🫒 Oils & Fats

  • 20ml Sesame oil

🏠 From your kitchen

  • Water (from your tap)
  • Salt & pepper (from your tap)
  • Cooking oil (from your tap)

Raw ingredient energy · 2 servings

743
kcal per person
50g protein 73g carbs 30g fat
Ingredients on the card, at raw weight 743 kcal
Cooking oil for frying estimated
7ml per person — the steps say “a drizzle”		 +57 kcal
Per person, including the oil 800 kcal
Whole dish, raw ingredients 1487 kcal / 855g
11 standard reference values

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Chef's note — The 4 portion meals will take a bit longer than the suggested cooking times.

Method

  1. Prep your ingredients as listed. Bring a pot of water to boil with enough water to submerge your noodle cake(s). When the water is boiling, add the noodle cake(s) and cook until softened, about 3 minutes. Taste to test they are cooked and drain on completion.

  2. Place a pan over a low-medium heat and dry fry the sesame seeds until golden, swirling them around the pan for even colouring. This should take about 2-4 minutes. Remove from the pan and set aside.

  3. Return the pan over a medium heat. Add a drizzle of cooking oil. When the pan is hot, add the red cabbage, corn, broccoli and green beans. Sauté until the vegetables are cooked but still crunchy, shifting them as they cook, about 3-5 minutes. Remove from the pan and place in a bowl. Add the noodles to the bowl, season well and toss until well combined.

  4. Return the pan over a medium-high heat with a further drizzle of cooking oil. When hot, add the steak(s) and cook for about 2-4 minutes per side depending on the thickness and your preference. Then use some tongs to cook the steak(s) fat side down for a further 1-2 minutes to render the fat crispy. Remove the steak(s) from the pan, season well on both sides and allow them to rest for 2-3 minutes before slicing up! Don't wash this pan just yet.

  5. Place the honey in a small bowl and into the microwave for a few seconds until runny. Then add the soy sauce and sesame oil (packaged together) and grated ginger. Mix well.

  6. At this stage the pan would have cooled down slightly. Return it over a medium heat. Add the noodles and vegetables from the bowl, and the soy and sesame marinade. Toss through until heated, about 1-2 minutes. Season to taste.

  7. Dish up your veggie noodles and top with your sliced steak. Drizzle any residual sauce from the pan over your dish and finally sprinkle over your toasted sesame seeds. YES!!!!

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From the original card

UCOOK · Classic-era card · cook within 4 days of delivery