Asian-inspired Beef Stir-fry
with bell peppers and green beans
Toss out the take away menu! These Thai Style noodles are lightning quick to prepare and exactly the kind of fresh, healthy, homemade dish you really want this week. Your tastebuds will thank you.
Thai Style Spice Mix
(Contains Soya, Wheat)
Not included in your delivery
- Boil a large pot of water for the udon noodles.
- Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and thinly slice the onion.
- Halve the bell pepper, remove the core and seeds and thinly slice.
- Trim the green beans.
- Peel and finely grate the ginger.
- Roughly chop the coriander (stalks and all).
- Heat a pan on medium-high heat (no oil).
- Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
- Season with salt and pepper.
- When the mince is browned, lower the heat then add the onion and pepper. Cook until softened, 6-8 mins, stirring occasionally.
- Next add the ginger, Thai style spice mix and the chicken stock.
- Add 100ml water (double for 4p) and stir in the green beans.
- Simmer until the liquid has reduced by half and the green beans are tender, 4-5 mins.
- While everything cooks, zest half the lime.
- When the beef is ready stir through the ketjap manis, the juice of half the lime, the zest and half the coriander.
- Remove from the heat, taste and add salt and pepper if you like.
- Share the noodles between your bowls and serve the beef on top.
- Finish with a sprinkle of the remaining coriander and lime zest.