Beef Sweet Soy Noodle Stir-Fry

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs carrot
• 1pcs zucchini
• 1pcs ginger
• 1bunch coriander
• 1pcs bird's eye chilli
• 1pcs lemon
• 300g beef stir-fry
• 150g egg noodles
• 40g kecap manis
• 10ml sesame oil
• 5g toasted sesame seeds
• 15ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Halve the carrot and zucchini lengthwise, then thinly slice. Peel and finely grate the ginger. Finely chop the coriander, including the stems. Thinly slice the chilli, removing the seeds if less heat is desired (the chilli isn't added during cooking, so you can serve it at the table for those who like it).
2. Step 2 — Marinate beef
   BEEF STIR-FRY OPTION Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the lemon zest, half the garlic, 1 tbs lemon juice and 1 tsp oil in a large bowl and season with salt and pepper. Separate the beef stir-fry, add to the marinade and stir to coat.
3. Step 3 — Stir-fry beef
   Bring a medium saucepan of water to the boil for the noodles. Heat a large deep frypan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
4. Step 4 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the carrot for 2 mins. Add the zucchini, ginger, half the coriander and remaining garlic and stir-fry for 2 mins or until tender.
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   Return the beef and any resting juices to the vegetables. Add the kecap manis, sesame oil and 2 tsp soy sauce and stir to combine. Add the noodles and toss well to coat. Divide the noodle stir-fry among bowls. Scatter over the sesame seeds and remaining coriander. Serve with the lemon wedges and chilli, if desired.

Allergens

Soy, Egg, Gluten, Wheat, Sulphites, Sesame