Quick Korean Beef Brisket & Konjac Noodles
with Veggies & Fried Egg
To all who celebrate, here is another noodle night dinner winner! More on the healthier side, konjac noodles are made from the starchy roots of the Chinese konjac plant. Equally tasty when matched with smokey beef brisket, together this duo of flavour will blow your tastebuds away.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
brown onion
1
Capsicum
1
carrot
1 packet
konjac noodles
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
slow-cooked beef brisket
1 packet
baby spinach leaves
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
1 tbs
honey
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Thinly slice brown onion. Roughly chop capsicum. Thinly slice carrot into sticks. Drain and rinse konjac noodles. • In a small bowl, combine sweet soy seasoning, oyster sauce, the honey and a splash of water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, carrot and onion, until tender, 5-6 minutes. Transfer to a bowl.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Meanwhile, transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • Return frying pan to high heat and cook shredded beef, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add konjac noodles, baby spinach leaves, cooked veggies and oyster sauce mixture, tossing, until wilted and combined, 1 minute. Season to taste.
• While beef is cooking, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. Season.
• Divide Korean beef brisket & konjac noodle stir-fry between bowls. • Top with a fried egg and sprinkle over sesame seeds to serve. Enjoy!