Peanut hoisin stir fry with ginger & garlic soy glazed steak Peanut hoisin stir fry with ginger & garlic soy glazed steak
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Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 Carrot, julienned
  • 1 Red pepper, julienned
  • 100 g Broccoli
  • 100 g Pak choi
  • 2 Rump steak
  • 400 g Fresh egg noodles
  • 4 tbsps Vegetable oil
Stir fry sauce
  • 2 tbsps Smooth peanut butter
  • 2 tbsps Hoisin sauce
  • 1 Fresh lime juiced
  • 6 tbsps Water
  • ½ tsp Chilli flakes
Steak glaze
  • 4 tbsps Light soy sauce
  • 2 tbsps Honey
  • 1 tbsp Ginger, grated
  • 1 Garlic clove, grated
  • 1 tbsp Sesame oil
  • 7 tbsps Water

Peanut hoisin stir fry with ginger & garlic soy glazed steak

  1. In a separate bowls combine your stir-fry sauce and steak glaze and set aside. Remove your steak from the fridge 20 minutes before cooking (ensures even cooking), season with salt and pepper.
  2. Place a frying pan on high heat and add 2 tbsps oil (your oil wants to just start to smoke), lay your steak away from you and cook for 45 sec each side. Remove your steak and turn the heat down to medium, add your glaze followed by your steak and cook for another 2-3 minutes turning it in the sauce until your steak is nicely glazed. Remove from the pan and rest for 5-10 minutes.
  3. In a wok or large pan on high heat add 2 tbsps of oil. Add your carrots broccoli and pepper and cook for 2-4 minutes. Add your pak choi and cook for a further minute. Finally add your noodles and the sauce and cook until warmed through.
  4. Slice your steak and serve with your noodles and enjoy.
Peanut hoisin stir fry with ginger & garlic soy glazed steak Peanut hoisin stir fry with ginger & garlic soy glazed steak
favorite
print
like

Peanut hoisin stir fry with ginger & garlic soy glazed steak

Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 Carrot, julienned
  • 1 Red pepper, julienned
  • 100 g Broccoli
  • 100 g Pak choi
  • 2 Rump steak
  • 400 g Fresh egg noodles
  • 4 tbsps Vegetable oil
Stir fry sauce
  • 2 tbsps Smooth peanut butter
  • 2 tbsps Hoisin sauce
  • 1 Fresh lime juiced
  • 6 tbsps Water
  • ½ tsp Chilli flakes
Steak glaze
  • 4 tbsps Light soy sauce
  • 2 tbsps Honey
  • 1 tbsp Ginger, grated
  • 1 Garlic clove, grated
  • 1 tbsp Sesame oil
  • 7 tbsps Water
  1. In a separate bowls combine your stir-fry sauce and steak glaze and set aside. Remove your steak from the fridge 20 minutes before cooking (ensures even cooking), season with salt and pepper.
  2. Place a frying pan on high heat and add 2 tbsps oil (your oil wants to just start to smoke), lay your steak away from you and cook for 45 sec each side. Remove your steak and turn the heat down to medium, add your glaze followed by your steak and cook for another 2-3 minutes turning it in the sauce until your steak is nicely glazed. Remove from the pan and rest for 5-10 minutes.
  3. In a wok or large pan on high heat add 2 tbsps of oil. Add your carrots broccoli and pepper and cook for 2-4 minutes. Add your pak choi and cook for a further minute. Finally add your noodles and the sauce and cook until warmed through.
  4. Slice your steak and serve with your noodles and enjoy.