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Soy & Ginger Beef

Soy & Ginger Beef

with Soba Noodles

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This warming noodle bowl is anything but stodgy - it’s bursting with fresh flavour and vivid colour. For maximum impact, don’t forget to let your steak marinate for at least 10 minutes. You can get on with the rest of the veg prep while the meat infuses with incredible flavour!

Allergens:SesameSoyGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 knob

ginger

1 clove

garlic

1

birdseye chilli

½

lemon

1 steak

premium beef rump

⅗ packet

soba noodles

(ContainsGlutenMay be present Egg, Soy)

1

carrot

½ packet

sugar snap peas

½ bunch

coriander

Not included in your delivery

1 tsp

sesame oil

(ContainsSesame)

4 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2060 kJ
Fat11.1 g
of which saturates3.8 g
Carbohydrate46.1 g
of which sugars6 g
Dietary Fibre0 g
Protein47.8 g
Cholesterol0 mg
Sodium1510 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Bowl
Cling Wrap
Large Bowl
Saucepan
Strainer
Aluminum Foil
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, peel and finely grate the ginger, and peel and crush the garlic. Deseed and finely chop the birdseye chilli, and juice the lemon. Peel the carrot and cut into matchsticks. Trim the sugar snap peas and pick the coriander leaves.

2

In a medium bowl combine the sesame oil, ginger, garlic, birdseye chilli, half of the lemon juice and half of the salt-reduced soy sauce. Add the premium beef rump steak and coat well in the marinade. Cover with cling wrap and set aside to marinate for at least 10 minutes.

3

Bring a large saucepan of water to the boil and cook the soba noodles according to the packet directions. Drain. Rinse well. Transfer to a large bowl.

4

Meanwhile, heat a lightly greased medium frying pan over a medium-high heat. Remove the steak from the marinade using a pair of tongs and allow any excess marinade to drip back into the bowl. Cook the steak for 2 minutes on each side for medium rare or until cooked to your liking. Set aside on a plate, cover with foil and rest for 5 minutes. Cut the steak into 5 mm thick slices. Tip: It is important not to skip the resting process as it ensures that your steak is tender.

5

While the steak is resting, return the same pan to a medium heat and add the carrot, sugar snap peas and any excess marinade. Cook, stirring, for 1-2 minutes or until the vegetables are just tender.

6

Add the sliced steak, vegetables, any excess sauce from the pan, the remaining salt-reduced soy sauce, the remaining lemon juice and the coriander to the bowl with the noodles. Toss to combine well.

7

Divide the soy and ginger beef noodles between bowls.