Steak with Vietnamese-Inspired Noodles
with gomashio, broccoli, carrot ribbons & mint
There is a special ingredient in your box! Meatier steak comes from carefully selected cattle, raised under the best conditions, with a comfortable and spacious pasture.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
50 g
Mie noodles
(Contains Wheat)
½ piece
Onion
1 piece
Carrot
100 g
Broccoli
½ piece
Garlic
½ sachet(s)
Vietnamese-style sauce
(Contains Soy, Wheat)
5 milliliters
Sesame oil
(Contains Sesame)
½ sachet(s)
Gomashio
(Contains Sesame)
5 g
Fresh mint
(May be present Celery)
Not included in your delivery
2 teaspoon
Sugar
30 milliliters
White wine vinegar
1 tablespoon
Sunflower oil
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature. Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem. Boil the broccoli for 5 - 7 minutes, then drain and set aside.
Meanwhile, use a peeler or cheese slicer to shave the carrot into thin ribbons. In a bowl, combine the white wine vinegar with the sugar. Transfer the carrot to the bowl and toss well to combine. Season to taste with salt and pepper, then set aside.
When the broccoli is done, boil plenty of water in the same pot or saucepan for the noodles and crumble in the stock cube (see pantry for amount). Cook the noodles for 4 - 5 minutes until al dente. Reserve some of the cooking liquid, then drain and return the noodles to the pot. Drizzle with the sesame oil. Toss well to combine, then set aside.
Chop the onion and crush or mince the garlic. Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic, onion and broccoli for 2 - 3 minutes. Add the noodles and the Vietnamese-style sauce, then toss well to combine, adding some of the reserved cooking liquid if necessary. Season with salt and pepper, then keep warm over a low heat.
Heat the olive oil in a frying pan over medium-high heat. Pat the steak dry with kitchen paper and season with salt. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminium foil. Finely chop the mint.
Slice the steak against the grain. Serve the noodles and broccoli on deep plates. Top with the carrot ribbons and the steak. Garnish with the mint and gomashio to finish.