Ginger-Soy Beef Stir-Fry
with Noodles & Rainbow Veggies
- Gluten
- Fish
- Sesame
- Soy
- Tree Nuts
- May contain traces of allergens
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
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!
Ingredients
1 unit
brown onion
2 unit
carrot
1 unit
red capsicum
1 bag
snow peas
2 clove
garlic
1 unit
lime
1 bag
coriander
1 packet
ramen noodles
(Contains: Gluten; May be present: Eggs, Soy.)
1 packet
beef mince
2 sachet
ginger-soy stir-fry sauce
(Contains: Gluten, Fish, Sesame, Soy;)
2 packet
roasted cashews
(Contains: Tree Nuts; May be present: Soy, Milk, Peanuts, Sesame.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
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.
