Sweet Soy Beef Noodle Stir-Fry
with Asian Greens & Baby Broccoli
Did somebody say noodle night? This number is brimming with some tasty veggies that deserve some recognition - baby broccoli (our fave green friend) and Asian greens (the best leafy veg on the market). Combine them together along with some egg noodles and beef mince and you've got yourself a winner dinner!
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat;)
1 bunch
baby broccoli
1 packet
Asian greens
1 packet
beef mince
1 sachet
sweet soy seasoning
(Contains: Gluten, Wheat, Sesame, Soy;)
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Wheat, Soy;)
Not included in your delivery
olive oil
¼ cup
water
pinch
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, roughly chop baby broccoli and Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, until just tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl.
• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add sweet soy seasoning and cook until fragrant, 1 minute. • Add Asian stir fry sauce, cooked egg noodles, veggies, the water and a pinch of brown sugar, tossing to combine, 1-2 minutes. Season to taste.
• Divide sweet soy beef noodle stir-fry between bowls to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion and long chilli. Cut lime in half. Garnish with spring onion and chilli and squeeze over lime to serve.
