Beef Noodle Stir Fry

with Colourful Veggies

  • 15 min
Family Friendly
Beef
High in fiber
High Protein
This quick and easy beef and rice noodle stir-fry is full of red bell pepper, Chinese broccoli and cabbage sautéed in a garlic, brown sugar and ginger soy sauce, and is ready on your table in 15 minutes. An excellent weeknight dish to fuel up with energy on busy days!

Allergens: Sesame, Gluten, Soy
Beef Noodle Stir Fry

Ingredients

1
Garlic Clove(s)
4 tbsp
Soy Sauce
8 g
Ginger
1 tbsp
Brown Sugar
1/2 tsp
Cornstarch
15 g
Black Sesame Seeds
1
Roasted Red Pepper(s)
200 g
Chinese Broccoli
1/4 cup(s)
Water for Beef Broth (not included)
1 cup(s)
Cabbage Mix
2 tsp
Vegetable Oil (not included)
200 g
Rice Noodles
1/4
Beef Broth Cube(s)
250 g
Beef strips
Nutritional facts
Per serving
Amount / Serving
Calories
801 kcal
Total fat
22 g
Saturated Fat
7 g
Sodium
2 g
Total Carbohydrate
101 g
Fiber
7 g
Sugar
8 g
Proteins
45 g

Instructions

Prepare the vegetables
1

Prepare the vegetables

Slice the red pepper.

Cut the broccoli into florets.

Mince garlic. Peel and mince ginger.

Dissolve 1/4 of the broth cube in 1/4 cup of boiling water (double for 4 ppl.).

Make the sauce
2

Make the sauce

Combine soy sauce, broth, garlic, ginger, brown sugar and cornstarch in a small bowl.

Cook the noodles
3

Cook the noodles

Bring a pot of water to a boil. Cook the noodles in boiling water for 3 minutes. Drain.

Cook the steak
4

Cook the steak

In a pan over medium-high heat, heat 2 Tsp of vegetable oil (double for 4 ppl.) and cook the steak strips for 3 minutes, stirring often. Add the cabbage mix, the red pepper and broccoli and cook for 1 minute.

Add the sauce
5

Add the sauce

Add the sauce to the pan and mix well.

Garnish and serve
6

Serve

Add noodles to the pan and toss until noodles are coated in sauce.

Serve garnished with sesame seeds.