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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Asian-style Beef & Noodles?
The preparation time for Asian-style Beef & Noodles with spring onion & pak choi is between 20 and 25 minutes.
What is the total time required to make Asian-style Beef & Noodles with spring onion & pak choi?
The total time required to make Asian-style Beef & Noodles with spring onion & pak choi is between 20 and 25 minutes.
How many servings does Asian-style Beef & Noodles provide?
4 servings
What are the main ingredients in Asian-style Beef & Noodles?
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
What is the nutritional information of Asian-style Beef & Noodles?
Calories: 853, Carbs: 85 grams, Fat: grams, Protein: 49.9 grams, Sugar: 18.6 grams, Salt: 1263 grams
How do I prepare Asian-style Beef & Noodles?
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.
What should be prepared from my kitchen to make Asian-style Beef & Noodles?
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
How many calories does Asian-style Beef & Noodles have?
853 calories
How much fat content does Asian-style Beef & Noodles have?
grams
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