Juicy Beef Strips recipe served with a saucy Noodle and Veggie Stir Fry

500g beef strips
200g green beans – remove ends & cut in half
2 carrots
2 cloves garlic – peel, grate finely & chop
30g ginger – peel & chop finely
2 tbsp miso paste
4 tbsp boiling water (for the sauce)
2 tbsp plum sauce
2 tsp soy sauce
300g egg noodles
10g coriander – remove stalks & chop
1 chilli – deseed & chop
1 lime – cut into wedges
40g peanuts
1 onion – cut into strips
olive oil (from your pantry)
salt & pepper (from your pantry)

How To
Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Egg noodles: Place the egg noodles in a bowl and pour over boiling water (enough to cover). Let the noodles sit for 15 minutes until softened. Drain the water.

Carrots: Cut into matchsticks – peel the carrots, then cut them in half crossways. Now slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Miso sauce: Mix together the miso paste, plum sauce and the boiling water (see quantity above for the sauce).

Veg stir-fry: Place a large frying pan on high heat and add a drizzle of olive oil. Add the ginger, garlic and HALF the chilli and cook for 1 minute. Add the carrots, onion and green beans and sauté for 1 minute, then stir in HALF the miso sauce and cook for 3-4 minutes until cooked, but with a slight bite.

Egg noodles: Mix the stir-fry veggies through the noodles with the soy sauce and the REST of the miso sauce.

Beef: Season the beef generously with salt and pepper. Place the same pan you used to stir-fry the veggies back onto high heat. When hot add the beef and cook for 3 minutes until golden and cooked through.

Serve the beef strips with the veggies and noodles and garnish with the REST of the chilli. Add a squeeze of lime and top with the peanuts and fresh coriander.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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