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Korean-style beef noodles
Tender strips of butcher’s-best bavette steak are marinated in a chilli, garlic, ginger and oyster sauce, then stir-fried with crunchy green beans, red pepper, earthy chestnut mushrooms and soft rice noodles. Finely sliced fresh basil adds a final flavour flourish. One word: Yum!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 2 bavette steaks
- 160g green beans
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 120g chestnut mushrooms
- 2 shallot
- 1 pepper
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 handful of fresh basil
- 1 chilli
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
Nutritional Information
Calories: 549
Protein: 43g
Carbs: 71g
Fat: 9.9g
Ingredients
- 240g chestnut mushrooms
- 240g green beans
- 3 shallot
- 2 pepper
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 handful of fresh basil
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 bavette steaks
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 533
Protein: 42g
Carbs: 68g
Fat: 9.8g
Korean-style beef noodles
Tender strips of butcher’s-best bavette steak are marinated in a chilli, garlic, ginger and oyster sauce, then stir-fried with crunchy green beans, red pepper, earthy chestnut mushrooms and soft rice noodles. Finely sliced fresh basil adds a final flavour flourish. One word: Yum!
Cook time:
25 mins
Cuisine:
Korean
Food group:
Beef
Allergens: Soya, Wheat
Cooking Instructions
Marinate the steak
- Finely dice half the chilli (deseed for less heat), then thinly slice the rest and set aside.
- In a large mixing bowl, combine the diced chilli (to taste), tamari, oyster sauce and ginger & garlic paste. Stir well.
- On a separate board, trim any visible fat from the steaks then lightly season. Slice the steaks as thinly as possible against the grain into strips.
- Add the steak to the bowl, stir to coat and leave to marinate, stirring every so often.
Simmer the noodles
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Prep your veg
- Meanwhile, thickly slice the mushrooms, and trim and halve the green beans. Peel the shallots and cut each into 6 wedges. Deseed the peppers and dice into 2cm squares.
Create a stir!
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the prepared veg and stir-fry for 5-6 mins.
- Add the steak and marinade and cook for 4-5 mins, until the strips are just cooked through.
- Crumble in the stock, pour in 100ml water (150ml for 4 portions) and stir well. Cook for 1 min, then remove from the heat.
Bring everything together
- Pick the basil leaves and thinly slice. Stir the noodles and half the basil through the stir-fry.
- To serve, top the stir-fry with the sliced chilli (to taste) and scatter over the remaining basil.