Seared Beef Noodles
with Broccoli and Carrots
Forget the sticky, greasy take-away noodle dishes you’ve tried in the past, and welcome these noodles into your life! This dish is a healthier option but tastes just as authentic. It is best enjoyed by finding yourself some chopsticks and a bowl with high sides - get comfy and get slurpin’.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Beef Strips
250 g
Rice Noodles
227 g
Carrot
454 g
Broccoli, florets
20 g
Garlic
2 unit
Green Onion
⅓ cup
Vegetarian Oyster Sauce
(Contains Gluten, Soy, Sulphites)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Brown Sugar
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Thinly slice the green onions.
Cook the noodles: Add rice noodles to the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min. Drain and rinse the noodles under cold water.
Sear the beef strips: Meanwhile, pat the beef strips dry with a paper towel. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the beef. (TIP: Do not crowd the pan - work in batches if necessary.) Cook until browned, 1-2 min per side. Transfer the beef to a plate.
Add another drizzle of oil, then the garlic and green onions. Cook until fragrant, 30 sec. Add the carrots and broccoli. Cook, stirring often, until the veggies are tender-crisp, 3-4 min. Add the oyster sauce, soy sauce, brown sugar, 2 tbsp water, beef and noodles. Stir until warmed through, 1 min.
Finish and serve: Divide the saucy beef noodles between plates and enjoy!
