Jamie Oliver’s Steak Stir-Fry
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Steak | |
| 320 g | Broccolini | |
| 1 | Onions | |
| 1 | Chili peppers | |
| 1 | Limes | |
| .75 tbsp | Ginger | |
| 2 cloves | Garlic | |
| 2 tsp | Ground coriander | |
| 250 g | Udon noodles | |
| 3 tbsp | Soy sauce | |
| 3 tbsp | Sesame oil | |
| 1 tbsp | Olive oil |
- Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
- Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper. Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.
- Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2/3 of the sesame oil and return to the pan. Cover to keep warm. Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
- Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
- Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly. Pour in the soy sauce and remaining sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
- Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.
Fat:
17.9g
Saturates:
5.7g
Sugars:
6.5g
Protein:
38.7g
Carbs:
52.8g
Fiber:
5.3g
42.6%
Calories
53.3%
Carbs
45.5%
Protein
44.8%
Fat
21.2%
Fiber