If you can't go past the lemongrass and ginger combo, this recipe is a must-try. And unlike your go-to takeaway dish, it also happens to be calorie controlled. You're welcome!
This recipe is under 650kcal per serving.
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.
1
carrot
1 tin
sweetcorn
1 packet
vermicelli noodles
1 packet
beef strips
1 packet
Ginger Lemongrass Paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 bag
coriander
1 bag
Asian greens
olive oil
• 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, 5 minutes. Drain.
• While the vermicelli are 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, Asian greens, 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 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. • Sprinkle with torn coriander to serve.