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.
/ serving 4 people
/ serving 4 people
long red chilli
udon noodles(ContainsGlutenMay be presentEgg, Soy)
sesame oil blend(ContainsSesame)
roasted peanuts(ContainsPeanutsMay be presentSoy, Tree Nuts, Gluten, Sesame, Milk)
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 red capsicum. Finely grate the ginger. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the long red chilli (if using).
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.
While the noodles are boiling, in a medium bowl combine the ginger, garlic, sesame oil blend, 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 of 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, coriander and chilli (if using).