Chinese Beef Stir-Fry

Name: Chinese Beef Stir-Fry with Oyster Sauce & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 clove garlic; 1 unit carrot; 1 bag green beans; 1 bunch Asian greens; 1 bag coriander; 1 tub oyster sauce; 1 tbs soy sauce; 2 tsp brown sugar; 2 tsp rice wine vinegar; 1 tsp plain flour; 2 tsp water; ½ packet udon noodles; 1 packet beef strips; 1 packet roasted peanuts

with Oyster Sauce & Peanuts

Get up to $200 off!

Dive into a tasty bowl of quick-cooking beef strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!

Tags:

Low Calorie

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 unit

carrot

1 bag

green beans

1 bunch

Asian greens

1 bag

coriander

1 tub

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

½ packet

udon noodles

(Contains: Gluten, Wheat;)

1 packet

beef strips

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy;)

2 tsp

brown sugar

2 tsp

rice wine vinegar

1 tsp

plain flour

(Contains: Gluten, Wheat;)

2 tsp

water

Nutritional Values

per serving

Calories2180 kcal

Fat8.1 g

of which saturates3.1 g

Carbohydrate65.8 g

of which sugars13.6 g

Protein41.4 g

Sodium3080 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Large Pan

•Medium Bowl

•Strainer

•Large Non-Stick Pan

Cooking Steps

Bring a large saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into halfmoons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander. In a medium bowl, combine the oyster sauce, soy sauce, brown sugar, rice wine vinegar, plain flour and water.

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.

While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a bowl. TIP: Cooking the meat in batches over a high heat helps it brown and stay tender.

Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook, tossing, until just tender, 4-5 minutes. Add the garlic and Asian greens and cook until just wilted, 1 minute

Add the udon noodles to the pan and pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and well coated, 1 minute. Return the beef to the pan along with the roasted peanuts and toss to combine. TIP: For the low-calorie option, omit the roasted peanuts.