Fiery Curried Steak & Noodle Stir-Fry

Name: Fiery Curried Steak & Noodle Stir-Fry Elevated Dinners. Impressively Easy.
Total time: 15 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 2.5 ounce Celery; 2 unit Scallions; 1 unit Bell Pepper; 1 unit Lime; 3.5 ounce Vermicelli; 10 ounce Ranch Steak; 1 tablespoon Cornstarch; 8 ounce Bok Choy and Napa Cabbage; 1 teaspoon Sriracha; 2 tablespoon Soy Sauce; 1 tablespoon Curry Powder; ¼ teaspoon Sugar; Salt; Pepper; 1 tablespoon Cooking Oil

Elevated Dinners. Impressively Easy.

Recipe Development TeamPublished on November 01, 2023

3.6

(780)

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Who doesn’t love a big bowl of noodles? Inspired by Singaporean curry stir-fries, these quick-cooking rice noodles are tossed in a spicy soy-infused curry sauce and loaded up with crisp-tender veggies: bok choy, cabbage, bell pepper, and celery. You’ll toss in juicy slices of steak along with a drizzle of fiery Sriracha, plate it all up, then add a bright squeeze of fresh lime juice over the top just before serving. And boom, it’s another dreamy 15-minute dinner!

Tags:

New

•Spicy

•Calorie Smart

•Easy Cleanup

•Easy Prep

•Quick

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2.5 ounce

Celery

2 unit

Scallions

1 unit

Bell Pepper

1 unit

Lime

3.5 ounce

Vermicelli

10 ounce

Ranch Steak

1 tablespoon

Cornstarch

8 ounce

Bok Choy and Napa Cabbage

1 teaspoon

Sriracha

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 tablespoon

Curry Powder

Not included in your delivery

¼ teaspoon

Sugar

Salt

Pepper

1 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories540 kcal

Fat17 g

Saturated Fat4.5 g

Carbohydrate62 g

Sugar6 g

Dietary Fiber4 g

Protein33 g

Cholesterol70 mg

Sodium1880 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Bowl

•Strainer

•Paper Towel

•Large Pan

Instructions

• Bring a pot (or kettle) of water to a boil. Wash and dry produce. • Thinly slice celery on a diagonal. Trim and halve scallions lengthwise; cut into 1-inch pieces. Halve, core, and slice bell pepper. Quarter lime.

• Place noodles in a large heatproof bowl. Once water is boiling, carefully pour over noodles; soak until noodles begin to separate when stirred, 2-3 minutes. TIP: The noodles should not be completely soft; they’ll finish cooking later. • Drain and rinse noodles under cold water, shaking off any excess. Set aside.

• Pat steak* dry and thinly slice against the grain (the slices don’t need to be perfect!). Transfer to a second large bowl and toss with cornstarch, salt, and pepper. • Drizzle oil in a hot large pan. Add coated steak; cook, stirring occasionally, until browned and almost cooked through, 3-4 minutes (careful—oil may splatter!). Transfer to a plate (steak will finish cooking in next step).

• Increase heat under same pan to high and add a large drizzle of oil. Add celery, scallions, bell pepper, bok choy and Napa cabbage, Sriracha, and half the soy sauce (all for 4). Season with curry powder, ¼ tsp sugar, and 1 tsp salt (½ tsp sugar and 2 tsp salt for 4). • Cook, stirring, until veggies have softened, 2-3 minutes. Add drained noodles and steak; cook, stirring, until steak is cooked to desired doneness and any liquid has evaporated, 2-3 minutes. TIP: If the noodles look dry, add another drizzle of oil. • Serve stir-fry with lime wedges on the side.

Steak is fully cooked when internal temperature reaches 145°.