15 Easy, Quick & Super Tasty Recipes To Cook For Dinner

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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