Saucy Beef Pad See Ew
- Soy
- Gluten
- Sulphites
- Wheat
You know when a dinner has so many good bits you just don’t know what to eat first? This lip-smacker is one of those. Between tender beef, crunchy greens and saucy noodles you’ll be racing to finish the bowl! Fresh (optional) chilli finishes off a perfect Asian dish that’s here to spice up your mid week routine.
Ingredients
1 packet
thick rice noodles
2
carrots
1 bunch
spring onions
1 knob
ginger
2 clove
garlic
1 bunch
Asian greens
1
lemon
1
long red chilli
1 packet
beef strips
3 tbs
kecap manis
(Contains: Soy, Gluten, Sulphites, Wheat;)
Not included in your delivery
2 tbs
vegetable oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
To prepare the ingredients, peel the carrots and cut them into matchsticks. Finely slice the spring onion and long red chilli (deseeded). Peel and finely grate the ginger, and peel and finely crush the garlic. Chop the Asian greens into 3 cm lengths. Juice the lemon. Cook the thick rice noodles according to the packet directions, drain and set aside.
Meanwhile, heat half of the vegetable oil in a large wok or frying pan over a high heat. Add the beef strips and cook, stirring, for 1-2 minutes or until browned. Remove from the wok and set aside on a plate.
Add the remaining vegetable oil to the wok and place back over a high heat. Add the carrot, spring onion, ginger and garlic and stir fry for 1-2 minutes or until fragrant. Return the beef to the pan with the Asian greens, salt-reduced soy sauce and kecap manis. Stir fry for 1-2 minutes or until the greens have wilted. Add the thick rice noodles and toss to coat really well in the sauce. Add the lemon juice and remove from the heat.
To serve, divide the beef pad see ew between bowls and top with the long red chilli, if you like. Yum!
