What are the main ingredients in Crispy Ginger Beef & Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Crispy Ginger Beef & Noodles?

Calories: 628, Carbs: 74 grams, Fat: grams, Protein: 49.6 grams, Sugar: 9.9 grams, Salt: 1014 grams

How do I prepare Crispy Ginger Beef & Noodles?

PLATE IT UP: Bowl up the delicious ginger beef and noodles. Garnish with any remaining chilli flakes, the rinsed coriander, and the sesame seeds. Finish off with a squeeze of lemon juice. Enjoy, Chef! NOODLES: Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. GINGER TOSS UP: Return the pan or wok to a low-medium heat with an extra drizzle of oil if necessary. When hot, add the grated ginger and chilli flakes (to taste) and fry for 30-60 seconds, until fragrant, shifting constantly. Add the sesame soy sauce and 20ml of a sweetener of choice. Leave to simmer for 1-2 minutes, until sticky and glossy. Add the cooked beef strips and toss until coated in the sauce. Add the trimmed green beans, the carrot ribbons, and the drained noodles. Toss until fully combined and season to taste. SIZZLING STRIPS: Place a deep pan or wok over a medium-high heat with enough oil to cover the base. In a bowl, toss the beef strips with cornflour and seasoning. When the pan is hot, add the coated beef strips and fry for 2-4 minutes until crispy. On completion, remove and drain on paper towel.

What should be prepared from my kitchen to make Crispy Ginger Beef & Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Crispy Ginger Beef & Noodles

Name: Crispy Ginger Beef & Noodles
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

A great stir-fry is hard to beat! In this tasty ginger beef version, crunchy green beans, carrots, and tender beef strips are all enrobed in a umami-rich sauce of chilli, sesame, ginger and soy sauce. Tossed with egg noodles and sprinkled with sesame seeds, do yourself a favour and try it out!

Crispy Ginger Beef & Noodles

with green beans, carrots & sesame seeds

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Carrot
Cornflour
Dried Chilli Flakes
Egg Noodles
Free-Range Beef Strips
Fresh Coriander
Fresh Ginger
Green Beans
Lemon
Sesame Seeds
Sesame Soy

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
SIZZLING STRIPS
Place a deep pan or wok over a medium-high heat with enough oil to cover the base. In a bowl, toss the beef strips with cornflour and seasoning. When the pan is hot, add the coated beef strips and fry for 2-4 minutes until crispy. On completion, remove and drain on paper towel.
GINGER TOSS UP
Return the pan or wok to a low-medium heat with an extra drizzle of oil if necessary. When hot, add the grated ginger and chilli flakes (to taste) and fry for 30-60 seconds, until fragrant, shifting constantly. Add the sesame soy sauce and 10ml of a sweetener of choice. Leave to simmer for 1-2 minutes, until sticky and glossy. Add the cooked beef strips and toss until coated in the sauce. Add the trimmed green beans, the carrot ribbons, and the drained noodles. Toss until fully combined and season to taste.
PLATE IT UP
Bowl up the delicious ginger beef and noodles. Garnish with any remaining chilli flakes, the rinsed coriander, and the sesame seeds. Finish off with a squeeze of lemon juice. Enjoy, Chef!

Egg Noodles - 1 cake
Free-range Beef Strips - 150g
Cornflour - 15ml
Fresh Ginger - 15g
Dried Chilli Flakes - 2,5ml
Sesame Soy - 25ml
Green Beans - 80g
Carrot - 120g
Fresh Coriander - 4g
Sesame Seeds - 5ml
Lemon - 1

Download the Recipe

Serves 2

NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
SIZZLING STRIPS
Place a deep pan or wok over a medium-high heat with enough oil to cover the base. In a bowl, toss the beef strips with cornflour and seasoning. When the pan is hot, add the coated beef strips and fry for 2-4 minutes until crispy. On completion, remove and drain on paper towel.
GINGER TOSS UP
Return the pan or wok to a low-medium heat with an extra drizzle of oil if necessary. When hot, add the grated ginger and chilli flakes (to taste) and fry for 30-60 seconds, until fragrant, shifting constantly. Add the sesame soy sauce and 20ml of a sweetener of choice. Leave to simmer for 1-2 minutes, until sticky and glossy. Add the cooked beef strips and toss until coated in the sauce. Add the trimmed green beans, the carrot ribbons, and the drained noodles. Toss until fully combined and season to taste.
PLATE IT UP
Bowl up the delicious ginger beef and noodles. Garnish with any remaining chilli flakes, the rinsed coriander, and the sesame seeds. Finish off with a squeeze of lemon juice. Enjoy, Chef!

Egg Noodles - 2 cakes
Free-range Beef Strips - 300g
Cornflour - 30ml
Fresh Ginger - 30g
Dried Chilli Flakes - 5ml
Sesame Soy - 50ml
Green Beans - 160g
Carrot - 240g
Fresh Coriander - 8g
Sesame Seeds - 10ml
Lemon - 1

Download the Recipe

Serves 3

NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
SIZZLING STRIPS
Place a deep pan or wok over a medium-high heat with enough oil to cover the base. In a bowl, toss the beef strips with cornflour and seasoning. When the pan is hot, add the coated beef strips and fry for 2-4 minutes until crispy. For the crispiest results, try not to overcrowd the pan - fry in batches if necessary! On completion, remove and drain on paper towel.
GINGER TOSS UP
Return the pan or wok to a low-medium heat with an extra drizzle of oil if necessary. When hot, add the grated ginger and chilli flakes (to taste) and fry for 30-60 seconds, until fragrant, shifting constantly. Add the sesame soy sauce and 30ml of a sweetener of choice. Leave to simmer for 1-2 minutes, until sticky and glossy. Add the cooked beef strips and toss until coated in the sauce. Add the trimmed green beans, the carrot ribbons, and the drained noodles. Toss until fully combined and season to taste.
PLATE IT UP
Bowl up the delicious ginger beef and noodles. Garnish with any remaining chilli flakes, the rinsed coriander, and the sesame seeds. Finish off with a squeeze of lemon juice. Enjoy, Chef!

Egg Noodles - 3 cakes
Free-range Beef Strips - 450g
Cornflour - 45ml
Fresh Ginger - 45g
Dried Chilli Flakes - 7,5ml
Sesame Soy - 75ml
Green Beans - 240g
Carrot - 360g
Fresh Coriander - 12g
Sesame Seeds - 15ml
Lemon - 1

Download the Recipe

Serves 4

NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
SIZZLING STRIPS
Place a deep pan or wok over a medium-high heat with enough oil to cover the base. In a bowl, toss the beef strips with cornflour and seasoning. When the pan is hot, add the coated beef strips and fry for 2-4 minutes until crispy. For the crispiest results, try not to overcrowd the pan - fry in batches if necessary! On completion, remove and drain on paper towel.
GINGER TOSS UP
Return the pan or wok to a low-medium heat with an extra drizzle of oil if necessary. When hot, add the grated ginger and chilli flakes (to taste) and fry for 30-60 seconds, until fragrant, shifting constantly. Add the sesame soy sauce and 40ml of a sweetener of choice. Leave to simmer for 1-2 minutes, until sticky and glossy. Add the cooked beef strips and toss until coated in the sauce. Add the trimmed green beans, the carrot ribbons, and the drained noodles. Toss until fully combined and season to taste.
PLATE IT UP
Bowl up the delicious ginger beef and noodles. Garnish with any remaining chilli flakes, the rinsed coriander, and the sesame seeds. Finish off with a squeeze of lemon juice. Enjoy, Chef!