Garlic-Ginger Beef and Rainbow Veggie Stir-Fry

Garlic-Ginger Beef and Rainbow Veggie Stir-Fry

with Ramen Noodles and Sesame Seeds

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Ramen noodles are so lip-lickingly delicious – they're bouncy, a little chewy, and have near unparalleled powers of sauce retention. With all that said, we could never use them in ramen alone. So tonight they’re lending their near legendary noodle powers to a beef stir-fry. We couldn't think of an ingredient we'd rather have invited to the party.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

190 g

Red Bell Pepper

113 g

Carrot, julienned

113 g

Sugar Snap Peas, trimmed

10 g


30 g


120 g

Ramen Noodles


3 tbsp

Mirin-Soy Blend

(ContainsWheat/Blé, Soy/Soja)

1 tbsp

Sesame Seeds


1 tsp

Chili Flakes


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories661 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate61 g
Sugar14 g
Dietary Fiber8 g
Protein40 g
Cholesterol69 mg
Sodium1005 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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In Step 4, use this heat guide to determine what spice level you prefer: add 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* Core, then cut the bell pepper(s) into 1/4-inch wide strips. Mince or grate the garlic. Peel, then zest or grate 1 tbsp ginger (double for 4 ppl). Pat the beef strips dry with paper towels. Cut any larger strips into 2-inch long pieces. Season with salt and pepper.


Heat a large non-stick pan over medium heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer the sesame seeds to a small bowl and set aside.


Increase the heat to medium-high. Add a drizzle of oil to the same pan, then half the beef. Cook until browned, 1-2 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**) Transfer to a plate and set aside. Repeat with the remaining beef.


Add another drizzle of oil to the same pan, then peppers and carrots. Cook, stirring, until veggies are tender-crisp, 3-4 min. Add garlic, ginger, snap peas and 1/4 tsp chili flakes (double for 4 ppl). (NOTE: Reference the chili guide in the Start Strong). Cook until fragrant, 1 min. Add noodles and gently stir together until noodles separate, 3-4 min.


Add the beef, mirin-soy blend and 1/3 cup water (double for 4 ppl) to the pan. Cook, stirring occasionally, until the stir-fry is warmed through, 1-2 min.


Divide the stir-fry between bowls and sprinkle over the sesame seeds.