with Mixed Green Veg and Peanuts
Deliciously easy to cook, it only takes 3 steps to put these Easy Ginger Teriyaki Pulled Beef Noodles on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Slow Cooked Beef
280 grams
Sliced Mushrooms
120 grams
Blanched Peas, Young Pea Pods and Green Beans
160 grams
Ginger Puree
15 grams
Teriyaki Sauce
100 grams
Rice Noodles
220 grams
Sambal Paste
15 grams
Salted Peanuts
25 grams
Water for the Beef
100 milliliter(s)
- Heat a saucepan with a tight-fitting lid on medium-high heat.
- Add the beef along with the juices from the packet. Season with salt and pepper.
- Simmer on low with the lid on, 10-15 mins. IMPORTANT: Ensure it's piping hot throughout.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Fry the mushrooms in the frying pan, 3-4 mins. Season with salt and pepper.
- Next, add the green veg. Stir-fry for 2-3 mins.
- Reduce the heat to medium. Stir in the ginger puree. Fry for 1 min more.
- Add the rice noodles to the veg pan. Toss, 1-2 mins.
- Once tender, shred the beef. Stir through the teriyaki and water (see pantry). Remove from the heat.
- Add the teriyaki beef to the frying pan. Mix to combine. Heat for 1 min.
- Stir through the sambal. Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
- Serve in bowls topped with the peanuts.
2577
kJ
Energy (kJ)
616
kcal
Energy (kcal)
18.2
g
Fat
5.5
g
of which saturates
69.5
g
Carbohydrate
26.5
g
of which sugars
43.9
g
Protein
4.11
g
Salt
