Sweet Chilli Beef & Noodle Stir-Fry
with Veggies & Crushed Peanuts
A zap of ginger, a splash of oyster sauce and for the final ingredient in our flavour potion, a good swig of sweet chilli sauce. Sit back and watch as a delicious dinner comes to life before your eyes, with this beef strips and noodle stir-fry being irresistible to anyone who takes a bite.
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
carrot
1 tin
sweetcorn
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 packet
beef strips
1 packet
Ginger Lemongrass Paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
Asian greens
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Cut carrot into half-moons. • Roughly chop Asian greens. • Drain sweetcorn. • 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.
• While the noodles are cooking, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips and the salt, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until softened, 2-3 minutes. Add Asian greens, corn and ginger lemongrass paste and cook, tossing, until softened, 2 minutes.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Add oyster sauce, sweet chilli sauce and a dash of water to veggies. Toss to combine. • Return cooked beef to pan and cook, stirring, until bubbling, 30 seconds. • Remove from heat, then add egg noodles. Toss to combine.
• Divide ginger and lemongrass beef with veggies and egg noodles between bowls. • Top with crushed peanuts to serve. Enjoy!