Fiery Curried Steak & Noodle Stir-Fry
Elevated Dinners. Impressively Easy.
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains Soy, Wheat)
1 tablespoon
Curry Powder
Not included in your delivery
¼ teaspoon
Sugar
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
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°.
