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Quick Korean Beef Brisket & Konjac Noodles

Quick Korean Beef Brisket & Konjac Noodles

Quick Korean Beef Brisket & Konjac Noodles

with Veggies & Fried Egg

Get up to $200 off!

To all who celebrate, here is another noodle night dinner winner! More on the healthier side, konjac noodles are made from the starchy roots of the Chinese konjac plant. Equally tasty when matched with smokey beef brisket, together this duo of flavour will blow your tastebuds away.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Sesamzaad

•Soja

•Wheat

•Mollusc

•Egg

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

Capsicum

1

carrot

1 packet

konjac noodles

1 sachet

sweet soy seasoning

1 packet

oyster sauce

1 packet

slow-cooked beef brisket

1 packet

baby spinach leaves

1 sachet

sesame seeds

Not included in your delivery

olive oil

1 tbs

honey

2

eggs

Nutritional Values

Energy (kJ)2212 kJ

Fat26 g

of which saturates9 g

Carbohydrate33.1 g

of which sugars25.6 g

Dietary Fibre9.2 g

Protein40.9 g

Sodium2616 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

• Thinly slice brown onion. Roughly chop capsicum. Thinly slice carrot into sticks. Drain and rinse konjac noodles. • In a small bowl, combine sweet soy seasoning, oyster sauce, the honey and a splash of water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, carrot and onion, until tender, 5-6 minutes. Transfer to a bowl.

TIP: If your pan is getting crowded, cook in batches for the best results!

2

• Meanwhile, transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • Return frying pan to high heat and cook shredded beef, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add konjac noodles, baby spinach leaves, cooked veggies and oyster sauce mixture, tossing, until wilted and combined, 1 minute. Season to taste.

3

• While beef is cooking, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. Season.

4

• Divide Korean beef brisket & konjac noodle stir-fry between bowls. • Top with a fried egg and sprinkle over sesame seeds to serve. Enjoy!

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