Traditional beef stir-fry is great, but this garlic, ginger, and sweet chili concoction is seriously mind-blowing.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Yakisoba Noodles, thick(ContainsWheat/Blé)
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Sweet Chili Sauce
Wash and dry all produce.* Thinly slice the green onions. Mince or grate the garlic. Peel and mince 1 tbsp ginger (double for 4 ppl). Soak the noodles in a medium bowl with hot tap water.
Pat the beef strips dry with paper towels. Heat a large non-stick pan over high heat. Add a drizzle of oil, then half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate and set aside. Repeat with the remaining beef.
Add the sesame oil to the same pan, then the broccoli and green onions. Cook until the broccoli is bright green and tender-crisp, 4-5 min. Season with salt. Transfer to a plate and set aside.
Decrease the heat to medium. Add another drizzle of oil to the same pan, then the garlic and ginger. Cook until fragrant, 1 min. Drain the noodles, then add to the pan along with 1/2 cup water (double for 4 ppl). Cook, stirring occasionally, until the noodles separate, 3-4 min.
Add the soy sauce and sweet chili sauce to the noodles. Cook, stirring together, 1-2 min. Add the broccoli and beef strips to the noodles and stir until warmed through, 1-2 min. Season with salt and pepper.
Divide the stir-fry between bowls and sprinkle over the sesame seeds.