One Pot Asian Beef, Veggies & Noodles
One Pot Asian Beef, Veggies & Noodles
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Ingredients
- 1-2 tbsp peanut oil or canola oil
- 400 g beef strips
- 1 brown onion sliced thickly
- 3 cloves garlic finely chopped
- 2 carrots cut into thin strips or julienned
- 1-2 cups snow peas trimmed
- 2 cups green cabbage roughly chopped
- 4 bundles dried egg noodles thin
- 4 spring onions finely sliced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp shaoxing wine or chinese cooking wine
- 0.5 tbsp sriracha sauce for mild heat (use more if you like spice)
- 1 tsp cornflour
Instructions
- For the sauce: Combine all the ingredients in a small bowl. Set aside.
- Heat the oil in a large frying pan or skillet over high heat. Add the beef strips in batches and cook until browned, about 2 minutes each side. Remove from the pan and set aside.1-2 tbsp peanut oil, 400 g beef strips
- In the same pan, add a bit more oil if needed, then add the onion and garlic. Sauté until fragrant, about 2 minutes. Add the carrots, snow peas and cabbage to the pan. Stir-fry for another 4 minutes until the vegetables are slightly tender but still crisp. Pour half the sauce over the vegetables in the pan. Stir through and let it bubble.1 brown onion, 3 cloves garlic, 2 carrots, 1-2 cups snow peas, 2 cups green cabbage, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp shaoxing wine, 0.5 tbsp sriracha sauce
- Add 2 cups of water to the pan, along with the egg noodles, and submerge them in the water as best you can. Bring to the boil and place a lid partially over the pan. Cook for about 3–4 minutes, until the noodles start to absorb the water and can be pulled apart with tongs. Turn the heat up really high if the water isn’t evaporating.4 bundles dried egg noodles
- Once the water has evaporated, add the remaining sauce and the beef to the pan and toss everything through over high heat. Garnish with the spring onion and serve.400 g beef strips, 4 spring onions, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp shaoxing wine, 0.5 tbsp sriracha sauce
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