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–+ servings

One Pot Asian Beef, Veggies & Noodles

Ready in 30 minutes.
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Servings 4

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
  • 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.
    1–2 tablespoons 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 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon shaoxing wine, 1/2 tablespoon 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 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon shaoxing wine, 1/2 tablespoon sriracha sauce

Keywords

Dinner, One Pot
Beef, Dairy Free, Nut Free
Allergen Dairy-free, Nut-free
Protein Beef
Category One-pot
Member Free