Sticky Chinese-Style Beef Strip Noodles
with Plum-Oyster Baby Broccoli & Shredded Cabbage
The perfect sauce is here, so make room in your pan (and your stomach!) for this Chinese-style dish where beef strips, veggies and udon noodles take centre stage. With a sprinkling of fresh parsley for a boost of flavour, you’ll be slurping your way to noodle nirvana in no time!
This recipe is under 650kcal per serving.
We’ve replaced the pea pods in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
3 clove
garlic
1
carrot
1 bunch
baby broccoli
1 packet
Plum Sauce
(Contains Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Shredded Cabbage Mix
1 packet
beef strips
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
udon noodles
(Contains Gluten; )
½ packet
parsley
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
sesame oil
(Contains Sesame; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop garlic. Thinly slice carrot into sticks. Halve any thicker stalks of baby broccoli lengthways and cut into thirds. • In a small bowl, combine plum sauce, oyster sauce, the soy sauce, sesame oil and water.
Little cooks: Take the lead by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 5-6 minutes. • Add shredded cabbage mix and baby broccoli and cook, tossing occasionally, until softened, 2-3 minutes. Transfer to a medium bowl. • Discard any liquid from beef strips packaging. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Add garlic and sweet soy seasoning and cook until fragrant, 1 minute.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• While the beef is cooking, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Reduce the frying pan heat to medium, then add plum-oyster mixture, cooked veggies and udon noodles to the beef. Stir to combine, 1-2 minutes. TIP: Add a splash of water if the sauce looks too thick.
• Divide sticky Chinese-style beef noodles between bowls. • Tear over parsley. Enjoy!