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Sweet & Sour Beef with Shanghai Noodles

Green Beans & Baby Bok Choy

Cooking time

0 minutes

Servings

0

Calories

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
Strainer
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carbs
0 g
Sugars
0 g
Protein
0 g
Preparation
a picture
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.
a picture
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.
a picture
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.
a picture
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.
a picture
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.
a picture
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!