Sweet Chilli Beef Stir-Fry
with Udon Noodles & Rainbow Veggies
This super speedy, super colourful bowl of saucy noodles couldn't be simpler – it’s just the thing for those nights when you need dinner on the table ASAP!
Due to recent hot weather, this week's snow peas weren’t as fresh as we’d like so we've replaced them with zucchini. Don't worry, the recipe will be just as delicious!
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 clove
garlic
2 unit
zucchini
1 unit
red capsicum
1 unit
carrot
1 knob
ginger
1 packet
beef strips
2 tub
sweet chilli sauce
1 packet
udon noodles
(Contains Gluten, Wheat;)
Not included in your delivery
olive oil
¼ cup
soy sauce
(Contains Gluten, Soy;)
1.5 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil. Finely grate the garlic (or use a garlic press). Finely grate the ginger. Place the beef strips in a medium bowl. In a small bowl, combine the garlic, ginger, sweet chilli sauce, brown sugar and soy sauce. Pour 2 tbs of the ginger-sweet chilli sauce mixture over the beef strips, toss to coat and set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes to add flavour and increase tenderness.
While the beef is marinating, add the udon noodles to the boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
While the noodles are cooking, slice the red capsicum into thin strips. Thinly slice the carrot (unpeeled) into discs. Thinly slice the zucchini into half moons.
In a large wok or frying pan, heat a drizzle of olive oil over a high heat. Once the oil is hot, add 1/2 the beef strips and cook until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef. TIP: Cooking the beef in batches helps it stay tender and stops it stewing
Return the large wok or pan to a high heat and add a drizzle of olive oil. Add the capsicum, carrot and zucchini and stir-fry until just tender, 3-4 minutes. Add the udon noodles, snow peas and beef strips and cook until heated through, 1 minute. Remove the pan from the heat and stir through the remaining ginger-sweet chilli sauce mixture.
Divide the sweet chilli beef and noodle stir-fry between bowls.