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Chinese Honey-Soy Beef & Veggies

Chinese Honey-Soy Beef & Veggies

with Noodles

Customer Favourite
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Ramen noodles are so lip-lickingly delicious – they’re bouncy, a little chewy, and have near unparalleled powers of sauce retention. With all that said, we could never use them in ramen alone. So tonight they’re lending their legendary noodle powers to a beef stir-fry. We couldn’t think of an ingredient we’d rather have invited to the party.

Allergens:SesameGlutenSoy

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove

garlic

1 knob

ginger

1 unit

red capsicum

1 unit

carrot

1 bunch

Asian greens

1 packet

ramen noodles

(ContainsGlutenMay be present Egg, Soy)

1 packet

beef strips

1 pinch

chilli flakes

1 packet

black sesame seeds

(ContainsSesameMay be present Soy, Tree Nuts, Gluten, Milk, Peanuts)

Not included in your delivery

olive oil

4 tbs

honey

1.5 tbs

sesame oil (or oil)

(ContainsSesame)

1 tsp

rice wine vinegar (or white wine vinegar)

1 tsp

salt

¼ cup

cornflour (or plain flour)

3.5 tbs

soy sauce (for the sauce)

(ContainsGluten, Soy)

1 tbs

soy sauce (for the beef)

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2020 kJ
Fat15.7 g
of which saturates4.3 g
Carbohydrate43.8 g
of which sugars20.4 g
Dietary Fibre0 g
Protein38.8 g
Cholesterol0 mg
Sodium1120 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Grater
Chopping board
Knife
Medium Pan
Strainer
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of water to the boil. Peel and crush the garlic. Finely grate the ginger. Thinly slice the red capsicum. Slice the carrot (unpeeled) into thin matchsticks. TIP: Grate the carrot if you prefer. Roughly chop the Asian greens.

In a medium bowl, combine the soy sauce (for the sauce), sesame oil, rice wine vinegar, 1/2 of the honey and a dash of water. Mix well and set aside.

2

Add the ramen noodles (see ingredients list) to the saucepan of boiling water and cook for 3 minutes, or until soft. Drain and refresh under cold water. Set aside.

3

While the noodles are cooking, combine the salt (use suggested amount) and cornflour in a medium bowl. Add the beef strips and toss to coat.

In a large frying pan, heat a good drizzle of olive oil over a high heat. Once hot, add 1/3 of the beef strips and cook, stirring, for 3-5 minutes, or until browned. Transfer to a plate and repeat with the remaining beef strips. TIP: Add extra oil between batches if needed. TIP: Cooking the beef in batches prevents it from stewing in the pan.

4

Return the same frying pan to a medium-high heat and add the garlic and 1/2 the ginger. Cook for 1 minute, or until fragrant. Add the remaining honey and soy sauce (for the beef) and mix well. Return the beef strips to the pan and toss to coat in the sauce. Transfer back to the plate.

5

Return the same frying pan to a medium-high heat with a drizzle of olive oil. Add the red capsicum and carrot and cook for 3-4 minutes, or until softened. Add the Asian greens, remaining ginger, ramen noodles and soy-honey mixture to the pan and cook, stirring, for 1 minute, or until warmed through.

6

Divide the Chinese beef and veggie noodle stir-fry between plates. Sprinkle a pinch of chilli flakes (optional) and the black sesame seeds over the adults' portions.

TIP: For kids, follow our serving suggestion in the main photo!