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Ginger Beef Noodles

Ginger Beef Noodles

with Carrot and Bok Choy

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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!

Preparation Time
30 minutes
Cooking difficulty
Level 1
serving amount
serving amount

285 g

Beef Strips

200 g

Shanghai Bok Choy

10 g


30 g


2 unit

Green Onions

113 g

Carrot, julienned

200 g

Chow Mein Noodles


3 tbsp

Hoisin Sauce


1 tbsp

Soy Sauce


1 tsp



Not included in your delivery

3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories726 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber5 g
Protein38 g
Cholesterol70 mg
Sodium1106 mg
Garlic Press
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Small Bowl

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.)


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!)


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.


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.


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.


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