For a dish that’s ready in a flash, you can’t beat this speedy bowl of Chinese beef, with delectable veggies, ramen noodles and peanuts for that perfect crunch. It’s ready in under half an hour too, so you can skip straight to the best part of cooking: the eating!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
ramen noodles(ContainsGlutenMay be presentEgg, Soy)
granulated peanuts(ContainsPeanutsMay be presentSoy, Gluten, Tree Nuts, Sesame, Milk)
soy sauce (for the beef)(ContainsSoy, Gluten)
soy sauce (for the noodles)(ContainsSoy, Gluten)
rice wine vinegar (or white wine vinegar)
In a medium bowl, combine the soy sauce (for the beef), a drizzle of olive oil and 1/2 of the hoisin sauce. Add the beef strips and toss to coat in the marinade. Set aside. TIP: If you have the time, allow the beef to marinate for at least 15 minutes to increase the flavour and tenderise the meat.
Bring a medium saucepan of lightly salted water to the boil. Finely slice the red onion. Finely slice the red capsicum into 0.5 cm thick strips. Roughly slice the carrot (unpeeled) into thin 0.5 cm thick strips. TIP: Feel free to grate the carrot if you would prefer. Finely grate the garlic (or use a garlic press). Roughly chop the Asian greens.
Add the ramen noodles (see ingredients list) to the boiling water and cook for 3 minutes, or until soft. Drain and refresh under cold water.
Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Once hot, add 1/3 of the beef strips and cook for 1-2 minutes, tossing regularly, until browned all over. Set aside on a plate and cover to keep warm. Repeat with the remaining beef. TIP: Cooking the beef in batches on a high heat prevents the meat from stewing and ensures a tender result.
Heat a drizzle of olive oil in the same wok or frying pan over a high heat. Add the red onion, capsicum, carrot and garlic and cook for 3-4 minutes, or until almost tender. Add the Asian greens and beef strips and toss for 1 minute, or until heated through. Remove the pan from the heat and add the ramen noodles, remaining hoisin sauce, soy sauce (for the noodles), honey and rice wine vinegar and toss well until combined.
Divide the Chinese beef and veggie ramen noodle stir-fry between bowls. Top with the granulated peanuts and chilli flakes (if using).