Eye Fillet Steak with Ramen Noodles
SERVES: 4 DIFFICULTY: Easy
The tenderness of eye fillet steak is a wonder to behold.
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 1/4s, lengthwise)
1tbsp Olive oil
2 cloves Fresh garlic (crushed)
60ml Beef stock
1/4 cup Sui sauce
1tbsp Japanese soy sauce
2 Spring onion (finely sliced, diagonally) for garnish
STEP ONE:RAMEN NOODLES
Cook noodles according to packet insructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP TWO:EYE FILLET
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.
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 minute).
Remove from heat.
Divide stir-fry between 4 deep serving bowls.
Garnish with a sprinkling of spring onion.