Sizzling Steak Stir Fry with Egg Noodles and Bok Choy

My second recipe I am trying from my Hello Fresh Box- Read bout my unboxing blog post [here]

You can see exactly how my ingredients came like as well, if you are unsure of the size of any of the ingredients!

Ingredients

(Recipe for 2 persons)

• 300g Flank Steak, Sliced
• 1 Tbsp of Cornflour
• 1 Red Chilli, Sliced
• 2 Spring Onion, Sliced
• 1 Garlic Clove, Chopped
• 1/2 Cup of Oyster Mushrooms, Chopped
• 1 Tbsp of Cashew Nuts, Crushed
• 2 Bok Choy
• 2 Nests of Egg Noodles
• 1 Tbsp of Soy Sauce
• 1/3 Pot of Beef Stock
• 1 Tsp of Chinese Five Spice
• 1 Tsp of Muscovado Sugar
• 1/2 Lime

I wasn't particularly keen to try this recipe out as I am not one to order egg noodles ever in a restaurant, but the bok choy were beginning to wilt in the fridge, so I thought I better do this recipe while the ingredients are still fresh!

Instructions

1. Boil a pot of water with 1/2 tsp of salt for your noodles. 

2. Cut your steak into really thin ribbons. 

 I wasn't impressed with my 'fresh meat', it seemed slightly 'cooked' on the outside?! And this was when I received my Hello Fresh Box on a Sunday and I made this on Wednesday. 

3. Coat the steak ribbons in corn flour and pinch of salt and pepper. Tip: The cornflour is a natural tenderiser so your met will be deliciously soft. 

4. Slice the chilli in half length-ways, remove the seeds and slice thinly. 

5. Thinly slice your spring onions diagonally and finely chop up the garlic. 

6. Roughly chop the mushrooms, and crush your nuts. Cut the root off the bok choy and separate the leaves. 

7. Put the noodles in the boiling water for 3 mins then drain them. Refill the pain with cold water, put the noodles back in and keep the pan to the side. Tip: This will stop them cooking and keep them from sticking together. 

 8. Heat up 1/2 tbsp of olive oil in a non-stick pan on high heat until it is almost smoking. Fry the beef in small batches so that the outside is browned off but the inside remains rare. Take the meat out of the pan and keep to the side for later.

I found this step slightly difficult, as the flour kept on sticking to my pan, I don't think my non stick pan was good enough! 

 9. Add another 1/2 tbsp of olive oil into the pain. Fry off the garlic, chilli, mushrooms and spring onions for a couple of mins. Add in the beef, soy sauce and 1/3 of the stock pot. Add 100ml of water, the bok choy, five spice and sugar. 

10. Once the bok choy has wilted and the sauce has thickened up (which only takes 2 mins), add the noodles (once drained) back into the pan. 

11. Toss everything together with a good squeeze of lime juice. 

12. To present the dish, simply put your noodles in a bowl, grate on a little bit of lime zest and top with your crushed nuts.

13. Take two chopsticks and wrap an elastic band tightly around the ends to keep them together. Next, take a small piece of paper and wedge this inbetween them so that you have essentially created a pair of tweezers. The height of Hello Fresh technology!

I did omit step 13, the step with the chop sticks though, cause I am a chopstick pro! :D

All in all I would not make this dish again, maybe its cause I am not a fan of egg noodles to start off with, but I found the noodle to ingredient ratio too high, in that there could have been more bok choy in there or beef! I also found the noodles to be very bland. The pot lasted me for 4 meals however, which is twice as much as it said it would serve! 

So far I've had 6 meals in total with this Hello Fresh box, and I still have one more recipe to cook. It's turning out to be some bargain hunt grocery shop!