Sizzling Steak and Chilli Corn Stir Fry with Bok Choy
Nutrition per serving
| Calories | 997 kcal |
| Protein | 68.6 g |
| Carbs | 118.8 g |
| Fats | 29.1 g |
| Saturated Fat | 8.5 g |
| Monounsaturated Fat | 10.6 g |
| Polyunsaturated Fat | 6.4 g |
| Sugars | 11.6 g |
| Fiber | 11.9 g |
| Sodium | 1,407 mg |
Ingredients
| Garlic | |
| Red Chilli Pepper | |
| Green Bell Pepper (capsicum) | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Soy Sauce | |
| Fresh Coriander | |
| Corn on the Cob | |
| Flank Steak | |
| Egg Noodles | |
| Sesame Oil | |
| Seeds, Sesame whole, dried | |
| Cornstarch (Corn flour) |
Preparations
1. Peel/finely chop the garlic.
1. Peel/finely chop the garlic.
2. Slice the chili in half lengthways. Finely chop ¼ of the chili.
3. Core and finely slice the pepper into ½ cm strips.
4. Trim the very end of thebok choy stems off and discard. Chop into 1cm pieces.
5. Stand the corn on its stem end on a chopping board and slice the kernels off with a sharp knife.
6. Finely slice steak into paper thin slices.
Cooking Instructions
1. Cook the noodles in lightly salted boiling water for 4 minutes. Drain, return to the pot in cold water.
1. Cook the noodles in lightly salted boiling water for 4 minutes. Drain, return to the pot in cold water.
2. Place the sliced steak into a bowl and sprinkle over ½ a tbsp of cornflour and a pinch of salt. Mix to coat.
3. Heat a tsp of sesame oil in a skillet over medium-high heat. Add the steak and cook for about 1-2 minutes until slightly browned. Transfer to a plate and set aside.
4. In the same pan, heat a tsp of oil over medium-high heat. Add the garlic, chili, corn kernels and cook for a minute before adding the peppers and cooking for a further 2 minutes. Now add the bok choy and cook for a minute.
5. Add the soy sauce, steak and gently stir before tossing in the drained noodles and coriander.
6. Serve in a bowl with the sesame seeds sprinkle over the top.