Saucy Beef Noodles
Stop. Step away from the phone next time you get a craving for naughty noodles. They needn’t be the domain of the greasy, sticky take away. A lightning fast combination of bright Asian greens, tender beef and silky rice noodles along with the feel good factor of cooking a healthy meal from scratch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
160 g
Flat Rice Stick Noodles
1 tbs
hoisin sauce
(Contains: Sesame, Soy;)
1 clove
garlic
1 knob
ginger
1 fillet
rump steak
½
red onion
1 bunch
Asian greens
1
long red chilli
1 bunch
coriander
Not included in your delivery
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
vegetable oil
1 tsp
brown sugar
Utensils
Cooking Steps
To prepare the ingredients, peel and crush the garlic, and peel and finely grate the ginger. Slice the rump steak into strips. Finely slice the red onion and chilli. Cut the Asian greens into 3 cm lengths and pick the coriander leaves.
Bring a large pot of salted water to the boil. Add the rice stick noodles and cook according to the packet directions. Drain and refresh under cold water.
Combine the hoisin sauce, soy sauce, half of the vegetable oil, garlic, ginger, and brown sugar. Set aside.
Heat the remaining vegetable oil in a large wok or frying pan over a medium-high heat. Cook the beef in two batches stirring for 1-2 minutes or until browned. Remove the beef from the pan and set aside.
Add a dash of oil to the same wok or frying pan and add the red onion, Asian greens, and half of the long chilli. Cook stirring for 1-2 minutes. Add the hoisin sauce mixture, beef and noodles and cook tossing, until everything is heated through. Remove from the heat and stir through the remaining chilli and coriander.
To serve, divide the saucy beef noodles between plates.
