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Sweet & Sour Beef with Shanghai Noodles

Green Beans & Baby Bok Choy

Cooking time

0 minutes




0 /serving

In this quick stir-fry recipe, thick and chewy Shanghai noodles make the perfect base for our boldly flavoured sweet and sour beef. We’re adding a touch of colour and crunch with green beans and baby bok choy, and coating the entire dish in a wonderfully tangy sweet soy and rice vinegar sauce. Approximately 630 calories per portion.

We will send you:

  • 600g Beef strips
  • 25g Ginger
  • 1 Bunch cilantro
  • 2 Scallions
  • 225g Green beans
  • 340g Baby bok choy
  • 2 Garlic cloves
  • 450g Shanghai noodles
  • 24g Peanuts
  • 60ml Sweet soy sauce
  • 60ml Rice vinegar

  • You will need:

    Cooking oil
    Salt & Pepper
    Large pan
    Medium pot
    Total Fat
    0 g
    Saturated Fat
    0 g
    0 mg
    Total Carbs
    0 g
    0 g
    0 g
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    Mise en place
    ● Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce.
    ● Cut off and discard the stem ends of the green beans.
    ● Combine in a small bowl: Peel and mince the garlic and ginger.
    ● Cut off and discard the root ends of the scallions; thinly slice on the bias separating the white bottoms and the green tops.
    ● Trim off and discard the root ends of the bok choy; cut into quarters lengthwise.
    ● Pick the cilantro leaves off the stems; discard the stems.
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    Cook the green beans
    ● In a large pan, heat a drizzle of oil on medium-high until hot.
    ● Add the green beans to the hot pan; season with S&P. Cook, stirring occasionally, 4 to 6 minutes, or until crisp-tender.
    ● Transfer to a plate and set aside in a warm place.
    ● Set the pan aside.
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    Cook the noodles
    ● While the green beans cook, add the noodles to the pot of boiling water, gently stirring to separate. Cook 2 to 3 minutes, or until al dente (slightly firm to the bite).
    ● Drain thoroughly and set aside in a warm place.
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    Cook the beef & aromatics
    ● In the pan used to cook the green beans, heat a drizzle of oil on medium-high until hot.
    ● Pat the beef strips dry with paper towel and season with S&P.
    ● Working in batches, add the seasoned beef strips to the hot pan. Cook 1 to 2 minutes, stirring often, until the beef is browned on both sides.
    ● Once all the meat is nicely browned, turn the heat down to medium.
    ● Add the garlic, ginger and white bottoms of the scallions to the pan with the browned meat. Cook, stirring constantly, 1 to 2 minutes, or until fragrant.
    ● Transfer to a bowl, keeping all the juices in the pan.
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    Cook the bok choy
    ● Heat the pan with the reserved pan juices on medium-high until hot.
    ● Add the bok choy to the hot pan; season with S&P. Cook, stirring occasionally, 3 to 5 minutes, or until the leaves have wilted and the stalks are tender.
    ● Remove from heat.
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    Finish the stir-fry & serve your dish
    ● Off the heat, to the pan bok choy, add the cooked beef, green beans, noodles, soy sauce and rice vinegar. Stir to thoroughly combine; season with S&P to taste.
    ● Divide the finished stir-fry between your dishes.
    ● Garnish with the green tops of the scallions, peanuts and cilantro (roughly chop before serving). Bon appétit!