Easy Sticky Ginger Beef Stir-Fry

Name: Easy Sticky Ginger Beef Stir-Fry with Udon Noodles & Green Veggies
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 sprig Spring Onion; 3 clove Garlic; 1 head broccoli; 1 zucchini; 1 packet oyster sauce; 1 packet sweet chilli sauce; ½ packet fish sauce & rice vinegar mix; 1.5 tbs soy sauce; 2 tbs water; 1 packet Udon Noodles; 1 packet beef rump; 1 packet ginger paste; 1 packet coriander

with Udon Noodles & Green Veggies

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Sweet chilli sauce teamed with juicy, ginger-spiked beef deliver warmth and heartiness with refreshing Thai food vibes. Udon noodles and vibrant veggies are all you need to soak up all the saucy goodness!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Molluscs

•Wheat

•Fish

•Soy

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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sprig

Spring Onion

3 clove

Garlic

1 head

broccoli

zucchini

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

sweet chilli sauce

½ packet

fish sauce & rice vinegar mix

(Contains: Fish;)

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 packet

beef rump

1 packet

ginger paste

1 packet

coriander

Not included in your delivery

olive oil

1.5 tbs

soy sauce

(Contains: Gluten, Soy;)

2 tbs

water

Nutritional Values

Energy (kJ)2486 kJ

Calories594 kcal

Fat14.5 g

of which saturates3.3 g

Carbohydrate57.5 g

of which sugars20.3 g

Dietary Fibre18 g

Protein53.3 g

Sodium3076 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. • Roughly chop spring onion. Finely chop garlic. Chop broccoli (including stalk!) into small florets. Thinly slice zucchini into half-moons. • In a small bowl, combine oyster sauce, sweet chilli sauce, fish sauce & rice vinegar mix, the soy sauce and water. • Season beef rump with salt and pepper.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Half-fill a medium saucepan with boiling water. • Add udon noodles and cook over medium-high heat until tender, 3-4 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Drain and rinse noodles, then return to saucepan.

• While the noodles are cooking, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. • Add ginger paste, garlic and spring onion. Cook, tossing, until fragrant, 1-2 minutes. • Add cooked noodles and sweet chilli mixture. Toss to combine, then remove from heat.