One Pot Asian Beef, Veggies & Noodles
One Pot Asian Beef, Veggies & Noodles
Ready in 30 minutes.
Ingredients
- 1–2 tablespoons 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
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon shaoxing wine or chinese cooking wine
- 1/2 tablespoon sriracha sauce for mild heat (use more if you like spice)
- 1 teaspoon 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.
- 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 3–4 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.
- 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.
- 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.
Nutrition
Calories: 112kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 830mgPotassium: 323mgFiber: 3gSugar: 8gVitamin A: 5519IUVitamin C: 36mgCalcium: 66mgIron: 1mg
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