Recipes - Japanese

Eye Fillet Steak with Ramen Noodles
Eye Fillet Steak with Ramen Noodles Recipe


Easiest stir-fry ever! The tenderness of the eye fillet steak complements perfectly with the spiciness of the Japanese tender noodles. Try this recipe.
Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese









Ingredients:

270g Hakubaku Ramen Noodles
600g eye fillet steak (thinly sliced)
150g red onion (finely sliced)
1 red capsicum (finely sliced
115g baby corn (cut in half lengthwise)
150g small snow peas (trimmed)
300g baby bok choy (cut into 2cm lengthwise)
1 tbsp olive oil
2 cloves fresh garlic (crushed)
60ml beef stock
¼ cup char sui sauce
1 tbsp Japanese soy sauce
2 stalks spring onion (finely sliced, diagonally, for garnish)




Steps:
  1. Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
  2. Heat half the olive oil in a wok. Add the eye fillet (in small batches) and stir-fry until browned. Remove from wok and set aside.
  3. Heat the remaining olive oil in the wok. Add the onion, garlic and capsicum and stir-fry until tender. Return the eye fillet to the wok along with the rest of the vegetables, sauces and beef stock. Stir-fry until vegetables are tender and eye fillet is cooked to your liking. Add ramen noodles, gently tossing to combine (about 1 min). Remove from heat.
  4. Divide stir-fry between 4 deep serving bowls. Garnish with a sprinkling of spring onion. Serve hot.

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Eye Fillet Steak with Ramen Noodles

Eye Fillet Steak with Ramen Noodles

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Easiest stir-fry ever! The tenderness of the eye fillet steak complements perfectly with the spiciness of the Japanese tender noodles. Try this recipe.

Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese
Ingredients

270g Hakubaku Ramen Noodles
600g eye fillet steak (thinly sliced)
150g red onion (finely sliced)
1 red capsicum (finely sliced
115g baby corn (cut in half lengthwise)
150g small snow peas (trimmed)
300g baby bok choy (cut into 2cm lengthwise)
1 tbsp olive oil
2 cloves fresh garlic (crushed)
60ml beef stock
¼ cup char sui sauce
1 tbsp Japanese soy sauce
2 stalks spring onion (finely sliced, diagonally, for garnish)

Instructions
  1. Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
  2. Heat half the olive oil in a wok. Add the eye fillet (in small batches) and stir-fry until browned. Remove from wok and set aside.
  3. Heat the remaining olive oil in the wok. Add the onion, garlic and capsicum and stir-fry until tender. Return the eye fillet to the wok along with the rest of the vegetables, sauces and beef stock. Stir-fry until vegetables are tender and eye fillet is cooked to your liking. Add ramen noodles, gently tossing to combine (about 1 min). Remove from heat.
  4. Divide stir-fry between 4 deep serving bowls. Garnish with a sprinkling of spring onion. Serve hot.

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