Saucy Beef Noodles
- Gluten
- Molluscs
- Wheat
- Soy
Forget the sticky, greasy take-away noodle dishes you’ve tried in the past, and welcome these noodles into your life! This dish is a healthier option but tastes just as authentic. It is best enjoyed by finding yourself some chopsticks and a bowl with high sides - get comfy and get slurpin’. We’ve tested it and it’s official - these noodles are so morish and saucy that you won’t be able to resist.
Ingredients
⅓ packet
Rice Stick Noodles
2 tbs
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 clove
garlic
1 knob
ginger
300 g
beef strips
1 bunch
spring onions
1
carrots
1 head
broccoli
1
long red chilli
1 bunch
coriander
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
2 tbs
vegetable oil
1 tbs
water
Utensils
Cooking Steps
To prepare the ingredients, peel and crush the garlic, and peel and grate the ginger. Finely slice the spring onion and long red chilli. Cut the carrot (peeled) into matchsticks and the broccoli into small florets. 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 oyster sauce, soy sauce, half of the vegetable oil, water, garlic and ginger together in a small bowl. Set aside. Optional: Season generously with cracked black pepper if you like. Set aside.
Heat some of the remaining vegetable oil in a large wok or frying pan over a medium-high heat. Cook the beef strips in three batches stirring for 1-2 minutes or until browned. Remove the beef from the pan and set aside.
Add a dash of vegetable oil (if needed) to the same wok or frying pan and add the spring onions, carrots and broccoli. Cook stirring for 1-2 minutes. Add the oyster sauce mixture, beef and noodles and cook tossing, until everything is heated through.
To serve, divide the saucy beef noodles between plates. Garnish with the sliced long red chilli and the coriander leaves.
