Prepare to be completely bowled over, Chef! This take-out fake-out recipe features juicy and tender beef rump strips and a rainbow of crunchy veggies nestled on a bed of sesame-soy soaked rice noodles. Drizzled with a tangy sweet chilli sauce and garnished with mixed herbs and chopped peanuts. It’s unbelievable!
Sesame-Soy Beef Noodle Bowl
Sesame-Soy Beef Noodle Bowl
with mixed herbs, vermicelli noodles & avocado
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Avocado
- Avocados
- Beef
- Carrot
- Cucumber
- Edamame Beans
- Free-range Beef Rump Strips
- Mixed Herbs
- Peanuts
- Rice Vermicelli Noodles
- Sesame Soy
- Spring Onion
- Spring Onions
- Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain and toss through some oil, the sesame-soy, and seasoning.
PREPARATION STATION
Rinse and pick the mixed herbs. Peel the avocado and set one of the halves aside for another meal. Slice the flesh of the remaining half, season, and set aside. Plump up the edamame beans in boiling water for 3-5 minutes and drain on completion. Loosen the sweet chilli sauce with a splash of water.
FLAVA FRY-UP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rump strips and the spring onion whites for 1-2 minutes per side until browned. Season to taste.
BRING IT ALL TOGETHER
Dish up the noodles. Top with the browned rump strips, the avo slices, the carrot & cucumber matchsticks, and the edamame beans. Drizzle over the sweet chilli sauce. Sprinkle over the mixed herbs, the chopped peanuts, and the spring onion greens.
Rice Vermicelli Noodles - 50g
Sesame-soy - 12,5ml
Mixed Herbs - 8g
Avocado - 1
Edamame Beans - 40g
Sweet Chilli Sauce - 30ml
Free-range Beef Rump Strips - 150g
Spring Onion - 1
Carrot - 120g
Cucumber - 50g
Peanuts - 10g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain and toss through some oil, the sesame-soy, and seasoning.
PREPARATION STATION
Rinse and pick the mixed herbs. Peel the avocado. Slice the flesh, season, and set aside. Plump up the edamame beans in boiling water for 3-5 minutes and drain on completion. Loosen the sweet chilli sauce with a splash of water.
FLAVA FRY-UP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rump strips and the spring onion whites for 1-2 minutes per side until browned. Season to taste.
BRING IT ALL TOGETHER
Dish up the noodles. Top with the browned rump strips, the avo slices, the carrot & cucumber matchsticks, and the edamame beans. Drizzle over the sweet chilli sauce. Sprinkle over the mixed herbs, the chopped peanuts, and the spring onion greens.
Rice Vermicelli Noodles - 100g
Sesame-soy - 25ml
Mixed Herbs - 16g
Avocado - 1
Edamame Beans - 80g
Sweet Chilli Sauce - 60ml
Free-range Beef Rump Strips - 300g
Spring Onion - 1
Carrot - 120g
Cucumber - 100g
Peanuts - 20g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain and toss through some oil, the sesame-soy, and seasoning.
PREPARATION STATION
Rinse and pick the mixed herbs. Peel the avocados and set one of the halves aside for another meal. Slice the flesh of the remaining halves, season, and set aside. Plump up the edamame beans in boiling water for 3-5 minutes and drain on completion. Loosen the sweet chilli sauce with a splash of water.
FLAVA FRY-UP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rump strips and the spring onion whites for 1-2 minutes per side until browned. Season to taste.
BRING IT ALL TOGETHER
Dish up the noodles. Top with the browned rump strips, the avo slices, the carrot & cucumber matchsticks, and the edamame beans. Drizzle over the sweet chilli sauce. Sprinkle over the mixed herbs, the chopped peanuts, and the spring onion greens.
Rice Vermicelli Noodles - 150g
Sesame-soy - 37,5ml
Mixed Herbs - 24g
Avocados - 2
Edamame Beans - 120g
Sweet Chilli Sauce - 90ml
Free-range Beef Rump Strips - 450g
Spring Onions - 2
Carrot - 240g
Cucumber - 150g
Peanuts - 30g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain and toss through some oil, the sesame-soy, and seasoning.
PREPARATION STATION
Rinse and pick the mixed herbs. Peel the avocados. Slice the flesh, season, and set aside. Plump up the edamame beans in boiling water for 3-5 minutes and drain on completion. Loosen the sweet chilli sauce with a splash of water.
FLAVA FRY-UP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rump strips and the spring onion whites for 1-2 minutes per side until browned. Season to taste.
BRING IT ALL TOGETHER
Dish up the noodles. Top with the browned rump strips, the avo slices, the carrot & cucumber matchsticks, and the edamame beans. Drizzle over the sweet chilli sauce. Sprinkle over the mixed herbs, the chopped peanuts, and the spring onion greens.
Rice Vermicelli Noodles - 200g
Sesame-soy - 50ml
Mixed Herbs - 30g
Avocados - 2
Edamame Beans - 160g
Sweet Chilli Sauce - 125ml
Free-range Beef Rump Strips - 600g
Spring Onions - 2
Carrot - 240g
Cucumber - 200g
Peanuts - 40g
Woolies Products in this dish
