NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

1 oz Dry rice noodles

0.5 tsp Toasted sesame oil

2 cloves Garlic

1 tsp Fresh ginger

1 cup Bok choy

0.5 cup Red bell pepper

1 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onion

PREPARATION

• 1

  Place the dry rice noodles in a large heat-proof bowl and cover with very hot water, soaking for 8 to 10 minutes until tender, then drain and set aside.

• 2

  Slice the sirloin steak into thin strips against the grain and season evenly with sea salt and black pepper.

• 3

  Mince the garlic cloves, grate the fresh ginger, chop the bok choy into bite-sized pieces, and thinly slice the red bell pepper.

• 4

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 5

  Add the steak strips to the hot pan in a single layer and sear for approximately 2 minutes until browned on all sides, then remove the steak and set it aside on a plate.

• 6

  In the same skillet, add the minced garlic, grated ginger, bok choy, and red bell pepper, sautéing for 3 to 4 minutes until the vegetables are vibrant and crisp-tender.

• 7

  Return the cooked steak and its juices to the pan along with the drained rice noodles.

• 8

  Pour the tamari and rice vinegar over the mixture, tossing everything together for 1 to 2 minutes until the noodles are well-coated and the dish is heated through.

• 9

  Divide into bowls and garnish with thinly sliced green onions before serving.