Chinese Honey-Soy Beef & Veggies
with Noodles
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.
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.
Ingredients
2 clove
garlic
1 knob
ginger
1 unit
red capsicum
1 unit
carrot
1 bunch
Asian greens
1 packet
ramen noodles
(Contains Gluten; May be present: Egg, Soy. )
1 packet
beef strips
1 pinch
chilli flakes
1 packet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
Not included in your delivery
olive oil
4 tbs
honey
1.5 tbs
sesame oil (or oil)
(Contains Sesame;)
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)
(Contains Gluten, Soy;)
1 tbs
soy sauce (for the beef)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
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.
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!
