Easy Ginger & Lemongrass Beef
with Veggies & Vermicelli Noodles- Gluten
- Molluscs
- Wheat
With hints of zingy ginger and lemongrass to balance out the sweetness of the sauce, skip the takeaway and make this boldly flavoured beef dish in just four simple steps. Add the finishing touch with a sprinkle of citrusy coriander. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 tin
sweetcorn
1 packet
vermicelli noodles
1 packet
beef strips
1 packet
Ginger Lemongrass Paste
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
1 bag
coriander
1
zucchini
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle. • Grate carrot. Roughly chop Asian greens. Drain sweetcorn. • Place vermicelli noodles in a large bowl. Add enough boiling water to cover the vermicelli, then cover and set aside until tender, 3-4 minutes. Drain.
• While the vermicelli is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return pan to a medium-high heat with a drizzle of olive oil. Stir-fry the carrot, zucchini, corn and ginger lemongrass paste until softened, 2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Add oyster sauce, sweet chilli sauce, and a pinch of sugar to the veggies. Stir to combine. • Return cooked beef to the pan and cook, stirring, until bubbling, 30 seconds. • Remove from heat, then add the vermicelli noodles. Toss to combine.
• Divide ginger and lemongrass beef with veggies and vermicelli noodles between bowls. • Tear over coriander.
