Stomach growling for some food? We’ll show you how to quiet the hunger pains in less time than it takes to order & deliver your favourite takeway meal. Al dente noodles, charred corn, pak choi, browned beef & bell peppers are coated in a delectable UCOOK Asian sauce. Bowl up and enjoy your amazing, homemade fakeaway, Chef!
Asian-style Beef & Noodles
Asian-style Beef & Noodles
with spring onion & pak choi
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Bell Pepper
- Bell Peppers
- Corn
- Egg Noodles
- Free-range Beef Rump Strips
- Pak Choi
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THE COUNTDOWN BEGINS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
QUICK BROWNED BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
VERY EASY STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices, the pak choi stems, the corn, and ½ the sliced spring onion until lightly charred, 3-4 minutes (shifting occasionally). Toss through the browned beef, the cooked noodles, the pak choi leaves, the Asian sauce, and 50ml of water. Simmer until slightly reduced and warmed through, 1-2 minutes (shifting occasionally). Loosen with an extra splash of water if the sauce reduces too quickly. Remove from the heat and season.
FLAVOURFUL FAKEAWAY!
Plate up the steaming stir-fry. Sprinkle over the sesame seeds. Garnish with the remaining spring onion.
Egg Noodles - 1 cake
Free-range Beef Rump Strips - 150g
Bell Pepper - 1
Pak Choi - 100g
Corn - 50g
Spring Onion - 1
UCOOK Asian Sauce - 1 unit
White Sesame Seeds - 10ml
THE COUNTDOWN BEGINS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
QUICK BROWNED BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
VERY EASY STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices, the pak choi stems, the corn, and ½ the sliced spring onion until lightly charred, 3-4 minutes (shifting occasionally). Toss through the browned beef, the cooked noodles, the pak choi leaves, the Asian sauce, and 100ml of water. Simmer until slightly reduced and warmed through, 1-2 minutes (shifting occasionally). Loosen with an extra splash of water if the sauce reduces too quickly. Remove from the heat and season.
FLAVOURFUL FAKEAWAY!
Plate up the steaming stir-fry. Sprinkle over the sesame seeds. Garnish with the remaining spring onion.
Egg Noodles - 2 cakes
Free-range Beef Rump Strips - 300g
Bell Pepper - 1
Pak Choi - 200g
Corn - 100g
Spring Onion - 1
UCOOK Asian Sauce - 2 units
White Sesame Seeds - 20ml
THE COUNTDOWN BEGINS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
QUICK BROWNED BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
VERY EASY STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices, the pak choi stems, the corn, and ½ the sliced spring onion until lightly charred, 4-6 minutes (shifting occasionally). Toss through the browned beef, the cooked noodles, the pak choi leaves, the Asian sauce, and 150ml of water. Simmer until slightly reduced and warmed through, 1-2 minutes (shifting occasionally). Loosen with an extra splash of water if the sauce reduces too quickly. Remove from the heat and season.
FLAVOURFUL FAKEAWAY!
Plate up the steaming stir-fry. Sprinkle over the sesame seeds. Garnish with the remaining spring onion.
Egg Noodles - 3 cakes
Free-range Beef Rump Strips - 450g
Bell Peppers - 2
Pak Choi - 300g
Corn - 150g
Spring Onions - 2
UCOOK Asian Sauce - 3 units
White Sesame Seeds - 30ml
THE COUNTDOWN BEGINS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
QUICK BROWNED BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
VERY EASY STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices, the pak choi stems, the corn, and ½ the sliced spring onion until lightly charred, 4-6 minutes (shifting occasionally). Toss through the browned beef, the cooked noodles, the pak choi leaves, the Asian sauce, and 200ml of water. Simmer until slightly reduced and warmed through, 1-2 minutes (shifting occasionally). Loosen with an extra splash of water if the sauce reduces too quickly. Remove from the heat and season.
FLAVOURFUL FAKEAWAY!
Plate up the steaming stir-fry. Sprinkle over the sesame seeds. Garnish with the remaining spring onion.
Egg Noodles - 4 cakes
Free-range Beef Rump Strips - 600g
Bell Peppers - 2
Pak Choi - 400g
Corn - 200g
Spring Onions - 2
UCOOK Asian Sauce - 4 units
White Sesame Seeds - 40ml
Woolies Products in this dish
