15 Easy, Quick & Super Tasty Recipes To Cook For Dinner
15 Easy, Quick & Super Tasty Recipes To Cook For Dinner is a medium Asian Fusion recipe that serves 4. 560 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $21.50 total, $5.38 per serving
Ingredients
- 400 g Minute Steaks (thin cut, about 2‑3 cm thick each)
- 200 g Prawns (frozen, peeled and deveined; quickly defrosted in cold water)
- 200 g Egg Noodles (dry, any Asian egg noodle works)
- 50 g Peanuts (unsalted, toasted and roughly crushed)
- 10 g Sesame Seeds (lightly toasted)
- 150 g Mushrooms (any variety, sliced; dry‑fried for nutty flavour)
- 100 g Bean Sprouts (rinsed and drained)
- 4 Spring Onions (green and white parts, sliced thinly)
- 2 Garlic Cloves (sliced thin)
- 15 g Fresh Ginger (peeled and finely chopped)
- 1 Red Chili (seeded and finely chopped (adjust heat to taste))
- 1 Lime (zest and juice)
- 20 g Coriander Stalks (roughly chopped for garnish)
- 1 tsp Chinese Five‑Spice Powder (for steak rub)
- 2 tbsp Olive Oil (for pan‑searing and tossing)
- 3 tbsp Soy Sauce (light or regular)
- to taste Salt
- to taste Black Pepper
Instructions
Toast and crush nuts
Heat 1 tsp olive oil in the pan over medium‑high heat, add the peanuts and stir‑fry until golden, about 2 minutes. Transfer to a bowl, add the toasted sesame seeds and, using a pestle, crush roughly, leaving some larger pieces for texture.
Time: PT3M
Temperature: Medium‑high
Defrost prawns
Place frozen prawns in a colander, run cold water over them for 1‑2 minutes, stirring gently, until just thawed. Pat dry with paper towels.
Time: PT2M
Prep aromatics
Mince garlic, finely chop ginger, slice spring onions (both white and green parts), and finely chop the chili. Set aside in a small bowl.
Time: PT3M
Dry‑fry mushrooms
Wipe the pan clean, heat it on high, add the sliced mushrooms without any oil. Cook, stirring occasionally, until they shrink and develop a caramelised, nutty crust, about 2‑3 minutes.
Time: PT3M
Temperature: High
Season and sear steak
Pat the minute steaks dry, season both sides with salt, pepper and the Chinese five‑spice powder. Add 1 tbsp olive oil to the hot pan and sear the steaks 1½ minutes per side for medium‑rare (adjust 30 s per side for more doneness).
Time: PT4M
Temperature: High
Rest steak
Transfer the steaks to a plate, let rest for 2 minutes; the juices will redistribute and can be used later in the bowl.
Time: PT2M
Cook noodles
Bring a pot of water to a rolling boil, add a pinch of salt and the noodles. Cook according to package (usually 3‑4 minutes) until al‑dente, then drain in a colander.
Time: PT5M
Temperature: Boiling
Stir‑fry prawns and vegetables
Return the pan to high heat, add a splash of oil, then quickly stir‑fry the garlic, ginger and chili for 30 seconds. Add the prawns and cook until pink, about 1 minute. Toss in the bean sprouts, spring onion greens, and the cooked noodles. Add soy sauce, a squeeze of lime juice, and a little of the reserved noodle water to loosen the sauce. Finish with the toasted nut‑sesame mix, coriander stalks and a pinch of extra lime zest.
Time: PT5M
Temperature: High
Assemble bowls
Slice the rested steak thinly against the grain. Divide the noodle‑prawn mixture into four bowls, top each with sliced steak, a few extra toasted nuts, and a wedge of lime on the side.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 30 g
- Carbohydrates
- 62 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Gluten‑free (use rice noodles), Dairy‑free, Nut‑free option available by omitting peanuts
Allergens: Peanuts, Soy, Shellfish, Sesame
Ingredient Substitutions
- Instead of Minute Steaks: Flank steak, sliced thinly, Sirloin steak, thinly sliced
- Instead of Prawns: Shrimp, Scallops
- Instead of Egg Noodles: Rice noodles, Soba noodles
- Instead of Peanuts: Almonds, Cashews, Pistachios
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
- Instead of Mushrooms: Shiitake, Button mushrooms
- Instead of Bean Sprouts: Snow peas, Julienned carrots
- Instead of Spring Onions: Leeks, Shallots
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Ginger: Ginger paste
- Instead of Red Chili: Fresh jalapeño, Red pepper flakes
- Instead of Lime: Lemon, Yuzu juice
- Instead of Coriander Stalks: Thai basil, Mint
- Instead of Chinese Five‑Spice Powder: Thai five‑spice, Ground cumin + star anise
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Frying Pan
- Pestle and Mortar (optional)
- Knife
- Cutting Board
- Medium Saucepan
- Colander
- Tongs (optional)
- Serving Bowls
- Wooden Spoon (optional)
Critical Steps — Do Not Skip
- Toasting nuts until golden without burning.
- Dry‑frying mushrooms to achieve nutty caramelisation.
- Achieving a proper sear on the steak – pan must be very hot.
- Cooking prawns just until pink to avoid rubbery texture.
- Using reserved noodle water to create a glossy, non‑soggy sauce.
Chef Tips from the Video
- Dry‑frying mushrooms concentrates their umami and adds a subtle nutty note that pairs beautifully with the five‑spice steak.
- Finish the dish with a zest of lime – the aromatic oils lift the whole bowl.
- If you like extra heat, add a pinch of crushed red pepper flakes during the final toss.
Troubleshooting
Steak is overcooked and tough.
Use a very hot pan and sear quickly – 1½ min per side for medium‑rare. Remove the steak as soon as a dark crust forms and let it rest.
Noodles become soggy in the final stir‑fry.
Drain noodles well, reserve cooking water, and add only a small amount (1‑2 tbsp) to the pan. Toss quickly over high heat.
Prawns turn rubbery.
Cook prawns only until they turn pink and opaque – usually 1 minute. Remove immediately to prevent overcooking.
Mushrooms do not caramelise.
Ensure the pan is hot and dry; avoid adding oil. Let the mushrooms sit for a few seconds to develop a brown crust before stirring.
Sauce is too salty.
Add a splash of lime juice or a little extra noodle water to balance the salt.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat gently; add a splash of water to loosen the sauce.
Freezer: Not recommended – noodles and prawns lose texture when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Toast and crush the nuts a day ahead; store in a sealed jar.
- Pre‑chop garlic, ginger, spring onions and chili and keep in the fridge.
- Season the steak and keep covered in the fridge for up to 30 minutes before cooking.
Frequently Asked Questions
What is the cultural significance and history of Sizzling Beef Steak with Prawns and Noodle Bowls in Asian‑fusion cuisine?
The dish blends classic Chinese stir‑fry techniques (high‑heat searing, dry‑frying mushrooms) with Western steak‑house flavours, reflecting the modern Asian‑fusion trend that grew in the UK during the early 2000s as chefs like Jamie Oliver introduced bold, quick‑cook meals to home cooks.
What are the traditional regional variations of noodle bowls with steak and seafood in Asian cuisine?
In Cantonese cooking, beef is often sliced thin and quickly stir‑fried with oyster sauce; in Japanese yakisoba, pork or beef is combined with seafood and a sweet‑savory sauce. The Jamie Oliver version swaps soy sauce for a lighter seasoning and adds a five‑spice rub, creating a British‑Asian hybrid.
What is the authentic traditional way Sizzling Beef Steak with Prawns and Noodle Bowls is served in modern British‑Asian restaurants?
It is usually served hot in a deep bowl, topped with thinly sliced steak, a handful of prawns, fresh herbs, toasted nuts and a wedge of lime for squeezing at the table, allowing diners to finish the dish with a burst of citrus.
What occasions or celebrations is Sizzling Beef Steak with Prawns and Noodle Bowls traditionally associated with in the UK?
The dish is popular for quick week‑night family meals, casual gatherings, and as a ‘comfort food’ option after sports events because it delivers bold flavours in under 20 minutes.
How does Sizzling Beef Steak with Prawns and Noodle Bowls fit into the broader Asian‑fusion cuisine tradition?
It exemplifies the fusion ethos: high‑heat Asian cooking methods, a mix of protein types (beef and seafood), and the use of familiar Western ingredients like peanuts and lime, making exotic flavours accessible to everyday home cooks.
What are the authentic traditional ingredients for Sizzling Beef Steak with Prawns and Noodle Bowls versus acceptable substitutes?
Traditional ingredients include thin‑cut beef (minute steak), raw prawns, Chinese five‑spice, soy sauce, and toasted peanuts. Substitutes can be flank steak, shrimp, tamari for soy, or almonds for peanuts, depending on dietary needs.
What other Asian‑fusion dishes pair well with Sizzling Beef Steak with Prawns and Noodle Bowls?
Light side dishes such as a cucumber‑lime salad, steamed edamame, or a simple miso soup complement the rich, nutty flavours and keep the meal balanced.
What makes Sizzling Beef Steak with Prawns and Noodle Bowls special or unique in Asian‑fusion cuisine?
The dry‑fried mushroom technique adds a deep, nutty umami that is rare in quick stir‑fry dishes, while the five‑spice rub gives the steak a fragrant, slightly sweet crust, creating a layered taste profile in a 15‑minute meal.
What are the most common mistakes to avoid when making Sizzling Beef Steak with Prawns and Noodle Bowls?
Overcooking the steak or prawns, adding oil when dry‑frying mushrooms, and using too much soy sauce which can make the dish salty. Keep the pan scorching hot and work quickly.
Why does this Sizzling Beef Steak with Prawns and Noodle Bowls recipe use dry‑frying for mushrooms instead of sautéing in oil?
Dry‑frying concentrates the mushroom’s natural sugars, creating a caramelised, nutty flavour without extra fat, which complements the lean steak and keeps the overall dish lighter.
Can I make Sizzling Beef Steak with Prawns and Noodle Bowls ahead of time and how should I store it?
You can prep the nuts, aromatics and pre‑season the steak up to 30 minutes ahead. Store cooked noodles and vegetables separately, then re‑heat quickly in a hot pan before serving.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on approachable, family‑friendly cooking, featuring quick‑cook meals, seasonal produce, and a philosophy of making nutritious food accessible to home cooks of all skill levels.
How does the YouTube channel Jamie Oliver's approach to Asian‑fusion cooking differ from other Asian cooking channels?
Jamie Oliver blends classic Asian techniques with British pantry staples, emphasising speed and simplicity, whereas many dedicated Asian channels often stick to authentic regional recipes and longer preparation methods.
Last updated: August 14, 2026
