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 deep bowl – get comfy and get slurpin’.
Produit dans un établissement 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
340 g
Lanières de bœuf
10 g
Ail
2 pièce(s)
Oignons verts
150 g
Nouilles de riz
113 g
Carotte
227 g
Brocoli, en fleurons
2 cs
Sauce aux huîtres végétarienne
(Contient: Gluten, Soya, Sulfites)
1 cs
Sauce soja
(Contient: Soya, Sulfites, Blé)
1 cs
Cassonade
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
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.
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, then soak the noodles in cold water. (Soaking in cold water will prevent cooked noodles from sticking together!)
Meanwhile, pat the beef strips dry with paper towels. 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 – cook in batches if necessary.) Cook until browned, 1-2 min per side. Transfer the beef to a plate.
Add another drizzle of oil to the same pan, then the garlic and green onions. Cook for 30 sec. Add the broccoli. Cook, stirring often, until the broccoli is tender-crisp, 3-4 min. Add the oyster sauce, soy sauce, brown sugar, 1 tbsp water (double for 4 people).
Drain the rice noodles. Add the beef, carrots and noodles to the pan. Stir until the carrots start to wilt and the noodles are warmed through, 1-2 min.
Divide the saucy beef noodles between plates.
