Spice up your night (and your tastebuds!) with this speedy stir-fry sensation that's sure to delight the whole family. Tender beef coated in a ginger-infused marinade is the star of the show, supported by an array of colourful veggies.
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/ Serving 4 people
/ Serving 4 people
roasted peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)
sesame oil (optional)(ContainsSesame)
soy sauce(ContainsGluten, Soy)
Bring a large saucepan of water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum into strips. Finely grate the ginger. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.
Add the udon noodles to the boiling water and cook for 4 minutes. Add the broccoli and carrot and cook until tender, 4 minutes. Drain the noodles and veggies, then transfer to a medium bowl.
While the noodles are boiling, in a second medium bowl, combine the ginger, garlic, sesame oil, honey and 1/2 the soy sauce. Add the beef strips and toss to coat.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until tender, 4-5 minutes. Transfer to the bowl with the veggies. Return the frying pan to a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Wipe out the pan between batches if necessary. Add any leftover marinade to the pan and heat until bubbling.
Return the frying pan to a medium-high heat and add the noodles, veggies, oyster sauce, water and remaining soy sauce. Return the beef strips plus any resting juices to the pan and toss to coat and heat through.
Divide the beef and broccoli noodles between plates and top with the roasted peanuts. Garnish the adults' portions with the coriander and a pinch of chilli flakes (if using).