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’.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Lanières de bœuf
250 g
Nouilles de riz
227 g
Carotte
454 g
Brocoli, en fleurons
20 g
Ail
2 pièce(s)
Oignons verts
⅓ tasse(s)
Sauce aux huîtres végétarien
(Contient Gluten, Soya, Sulfites)
2 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
2 cs
Cassonade
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!