Whip up a fresh and flavourful stir-fry based on tasty noodles, colourful veggies and tender beef. With our signature ginger-soy stir-fry sauce, this quick family meal comes together even faster than ever!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 4 people
Bring a medium saucepan of water to the boil. Thinly slice the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the red capsicum. Trim and halve the snow peas lengthways. Finely chop the garlic (or use a garlic press). Slice the lime into wedges. Roughly chop the coriander.
In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, for 2-3 minutes or until softened. Add the carrot and capsicum and cook for 4-5 minutes or until just tender. Add the snow peas and cook for 1-2 minutes or until just tender. Transfer to a medium bowl.
While the veggies are cooking, add the ramen noodles to the boiling water and cook for 4 minutes, or until soft. Drain and refresh with cold water. TIP: This stops the cooking process!
Return the pan or wok to a high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add 1/2 the ginger-soy stir-fry sauce and bring to the boil, stirring, for 1 minute, or until absorbed.
Return the cooked vegetables to the pan with the drained ramen noodles and the remaining ginger-soy stir-fry sauce. Cook, tossing, until coated and heated through.
Divide the ginger-soy beef stir-fry between bowls and spoon over any sauce from the pan. Garnish with the coriander, roasted cashews and squeeze over some lime juice. Serve with the remaining lime wedge.