Ginger Soy Beef Stir Fry
with Noodles & Rainbow Veg
Ingredients
1
Carrot
1
Capsicum
1 packet
Green Beans
1 packet
Roasted Cashews
2
Garlic
1
Brown Onion
Coriander
1 packet
Ramen Noodles
Beef Mince
1
Lime
2 packet
Ginger Soy Stir Fry Sauce
Cooking Steps
Bring a medium saucepan of water to the boil. Thinly slice the brown onion. Thinly slice the carrot (unpeeled) into matchsticks, or half-moons if you prefer. Thinly slice the red capsicum. Trim and halve the green beans. 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 brown onion and cook, stirring, for 2-3 minutes or until softened. Add the carrot, red capsicum and green beans and cook for 5-6 minutes, or until just tender. Transfer to a medium bowl.
While the veg 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 constantly for 1 minute, or until absorbed by the beef.
Return the cooked vegetables to the pan with the drained ramen noodles and the remaining ginger soy stir-fry sauce. Toss together 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 wedges.
