As the ultimate one-pan dish, stir-fries aren’t just easy to make but even easier to clean up afterwards. In less than 30 minutes, you will be plating up a wonderful and wholesome dish of seared beef strips, al dente egg noodles, cabbage, & plump edamame beans. Coated in a UCOOK Asian sauce, you can’t go wrong by choosing this for dinner, Chef!
Beef Strips & Egg Noodles
Beef Strips & Egg Noodles
with edamame beans & cashew nuts
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Cabbage
- Cashew Nuts
- Edamame Beans
- Egg Noodles
- Free-Range Beef Strips
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOODLES
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.
BEEF STRIPS
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, 30-60 seconds (shifting occasionally). Remove from the pan.
STIR-FRY
Return the pan to medium heat with all the pan juices. When hot, fry the shredded cabbage until slightly wilted, 1-2 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 1-2 minutes. Remove from the heat, mix in the cooked noodles, and the beef strips.
PLATE UP
Plate up the loaded stir-fry, sprinkle over the sliced spring onion, and the cashew nuts. Enjoy, Chef!
Egg Noodles - 1 cake
Free-range Beef Strips - 150g
Cabbage - 100g
UCOOK Asian Sauce - 1 unit
Edamame Beans - 50g
Spring Onion - 1
Cashew Nuts - 15g
NOODLES
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.
BEEF STRIPS
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, 30-60 seconds (shifting occasionally). Remove from the pan.
STIR-FRY
Return the pan to medium heat with all the pan juices. When hot, fry the shredded cabbage until slightly wilted, 1-2 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 1-2 minutes. Remove from the heat, mix in the cooked noodles, and the beef strips.
PLATE UP
Plate up the loaded stir-fry, sprinkle over the sliced spring onion, and the cashew nuts. Enjoy, Chef!
Egg Noodles - 2 cakes
Free-range Beef Strips - 300g
Cabbage - 200g
UCOOK Asian Sauce - 2 units
Edamame Beans - 100g
Spring Onions - 2
Cashew Nuts - 30g
NOODLES
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.
BEEF STRIPS
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, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan.
STIR-FRY
Return the pan to medium heat with all the pan juices. When hot, fry the shredded cabbage until slightly wilted, 2-3 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 2-3 minutes. Remove from the heat, mix in the cooked noodles, and the beef strips.
PLATE UP
Plate up the loaded stir-fry, sprinkle over the sliced spring onion, and the cashew nuts. Enjoy, Chef!
Egg Noodles - 3 cakes
Free-range Beef Strips - 450g
Cabbage - 300g
UCOOK Asian Sauce - 3 units
Edamame Beans - 150g
Spring Onions - 3
Cashew Nuts - 45g
NOODLES
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.
BEEF STRIPS
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, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan.
STIR-FRY
Return the pan to medium heat with all the pan juices. When hot, fry the shredded cabbage until slightly wilted, 2-3 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 2-3 minutes. Remove from the heat, mix in the cooked noodles, and the beef strips.
PLATE UP
Plate up the loaded stir-fry, sprinkle over the sliced spring onion, and the cashew nuts. Enjoy, Chef!
Egg Noodles - 4 cakes
Free-range Beef Strips - 600g
Cabbage - 400g
UCOOK Asian Sauce - 4 units
Edamame Beans - 200g
Spring Onions - 4
Cashew Nuts - 60g
Woolies Products in this dish
