Honey-Soy Beef & Noodles
with Roasted Cashews
Sometimes you can’t go past the classics, like this beef stir-fry with a sweet and savoury sauce. With thin ramen noodles and colourful veggies, it tastes like a takeaway delight, but with the satisfaction of making it yourself!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 knob
ginger
1 unit
lime
4 clove
garlic
1 unit
Zucchini
2 bunch
Asian Greens
1 bag
coriander
1 unit
fresh chilli
2 unit
carrot
1 packet
ramen noodles
(Contains Gluten; May be present Egg, Soy. )
1 packet
beef mince
2 sachet
kecap manis
(Contains Soy; )
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
2 tsp
honey
2 tbs
soy sauce (for the beef)
(Contains Gluten, Soy; )
2 tbs
soy sauce (for the sauce)
(Contains Gluten, Soy; )
1 tbs
water
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Finely grate the ginger. Zest the lime to get a generous pinch, then slice in half. Finely chop the garlic (or use a garlic press). Slice the zucchini into 1cm batons (or half-moons if you'd prefer!). Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using). Roughly chop the roasted cashews. Grate the carrot (unpeeled).
Add the ramen noodles to the saucepan of boiling water. Cook until tender, 4 minutes. Drain and refresh under cold water.
In a small bowl, combine the soy sauce (for the sauce), kecap manis and a generous squeeze of lime juice. Set aside.
Heat a drizzle of olive oil in a large wok or frying pan over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a wooden spoon, until just browned, 2-3 minutes. Add the ginger , garlic and lime zest and cook until fragrant, 1 minute. Add the honey and soy sauce (for the beef) and cook until reduced, 1 minute. Transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the zucchini and carrot and stir-fry for 3-4 minutes, or until tender. Add the Asian greens and the sauce mixture and cook, tossing, for 1-2 minute or until tender and well combined. Add the honey-soy beef, ramen noodles and the water. Toss together until heated through.
Divide the honey-soy beef noodles between plates. Top with the long red chilli (if using), coriander and roasted cashews. Serve the lime wedges on the side.
TIP: For kids, follow our serving suggestion in the main photo!