One-Pot Peanutty Beef Stir-Fry
with Udon, Veggies and Cilantro
Ingredients: Ground beef • Coconut milk (coconut extract, water) • Udon noodles (wheat flour, water, salt, starch acetate, lactic acid, sodium lactate, sodium triphosphate, sodium polyphosphate, sodium alginate) (wheat) • Sweet bell pepper • Limes • Carrots • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
200 g
Udon Noodles
(Contains: Wheat May contain traces of: Tree nuts, Fish, Milk, Peanuts, Crustaceans, Egg, Soy, Sulphites, Sesame, Mustard)
1 unit(s)
Sweet Bell Pepper
56 g
Carrot, julienned
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May contain traces of: Milk, Soy, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Soy, Sulphites)
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Peanut Butter
(Contains: Peanuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into thin slices.
- Zest, then juice lime.
- Roughly chop cilantro.
- Meanwhile, in a medium bowl, whisk together coconut milk, broth concentrate, peanut butter, 1/2 tsp (1 tsp) lime zest and 1 tbsp (2 tbsp) lime juice.
- Heat a large pot over medium-high.
- When the pot is hot, add beef and peppers to the dry pot. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Carefully drain and discard excess fat.
- Add carrots, red curry paste and ginger-garlic puree. Cook for 1-2 min, stirring occassionally, until fragrant.
- Add sauce mixture (from step 1). Cook for 30 sec, stirring often, until sauce thickens slightly.
- Add udon noodles. Cook covered for 1-3 min, stirring occasionally, until noodles have loosened and are evenly coated in sauce. Season with salt and pepper.
- Remove from heat.
- Divide noodles between bowls.
- Sprinkle cilantro over top.
