Ginger Beef Noodles
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Ginger Beef Noodles

Ginger Beef Noodles

with Carrot and Bok Choy

This classic stir-fry is made easy with the addition of the popular Chow Mein noodles. Our quick cooking method of the noodles ensures both a tasty and speedy result!

Allergens:
Wheat
Soy
Sesame
Mustard
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

285 g

Beef Strips

200 g

Shanghai Bok Choy

10 g

Garlic

30 g

Ginger

2 unit

Green Onion

113 g

Carrot, julienned

200 g

Chow Mein Noodles

(Contains Wheat)

3 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tsp

Cornstarch

(Contains Sulphites)

Not included in your delivery

3 tbsp

Oil*

2

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories726 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber5 g
Protein38 g
Cholesterol70 mg
Sodium1106 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Garlic Press
Measuring Spoons
Zester
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Small Bowl
Whisk
Strainer

Instructions

1 PREP
1

Stir-fry strips need to be cooked quickly at a high temperature, and with plenty of space! Avoid overcrowding the pan to prevent the beef from stewing in its own juices.

Wash and dry all produce.* Cut the bok choy into 1/2-inch pieces. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Thinly slice the green onions. In a medium pot, add 5 cups water. Cover and bring to a boil over high heat. (NOTE: Use the same size pot and water amount for 4 ppl.)

2 COOK BEEF
2

Meanwhile, pat beef strips dry with paper towels. Cut any larger strips into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then beef. Cook, stirring occasionally, until cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (NOTE: Cook the beef in two batches for 4 ppl, using 1 tbsp oil for each batch!)

3 MAKE SAUCE
3

Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water (dbl for 4 ppl). Whisk the hoisin sauce and soy sauce into the cornstarch mixture. Set aside. When the beef is done, transfer to a plate and set aside.

4 COOK VEGGIES
4

In the same pan, add another 1 tbsp oil (dbl for 4 ppl), then bok choy, garlic, ginger and carrots. Season with salt and pepper. Cook, stirring, until bok choy is tender, 2-3 min. Meanwhile, add noodles to the medium pot with the boiling water. Stir and cook until tender, 1-2 min. Drain and rinse noodles under cold running water. In the strainer, add 1 tsp oil (dbl for 4 ppl) and gently toss to coat. Set aside.

5 ASSEMBLE STIR-FRY
5

Add the beef (including any juices from the plate) and noodles to the pan with the veggies. Cook, stirring together, until warmed through, 2-3 min. Add the sauce from the small bowl and stir until slightly thickened and veggies are coated, 1-2 min.

6 FINISH AND SERVE
6

Divide the ginger beef noodles between bowls. Sprinkle over the green onions.

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