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Beef Noodle Stir Fry with Colourful Veggies https://www.metro.ca/userfiles/image/recipes/saute-boeuf-nouilles-legumes-colores-10854.jpg PT15M PT10M PT25M
Bring a pot of salted water to a boil.Dissolve broth cube in warm water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.Mince garlic.Peel and mince ginger.Combine soy sauce, broth, brown sugar, garlic, ginger and cornstarch in a small bowl.Heat the oil and 1/2 of the soy sauce mixture in a skillet over medium-high heat and cook the beef for 2 minutes, or until just brown.Remove steak from pan and set aside.Slice the red pepper.Cut the broccoli into florets.In the same pan used to brown the beef, cook the pepper, broccoli florets and cabbage/carrot mix to soften, adding salt and pepper to taste and cooking about 5 minutes.Cook the noodles in the boiling water for 3 minutes. Drain.Add beef, noodles and remaining soy sauce mixture to the pan, toss until noodles are coated in sauce.Serve garnished with sesame seeds.Add salt and pepper if desired.Source: Missfresh.com
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1/2 cup (125 mL) beef broth 1/2 broccoli 3/4 Tbsp. (11 1/2 mL) brown sugar 1/2 tsp. (2 1/2 mL) cornstarch 1 cm ginger 1 garlic clove 2 c. à thé (10 ml) black and white sesame seeds 2 tsp. (10 mL) vegetable oil 270 g beef strips 1 cup (250 mL) cabbage mix 200 g rice noodles 1/2 red bell pepper 4 Tbsp. (60 mL) soya sauce
Beef Noodle Stir Fry with Colourful Veggies

Beef Noodle Stir Fry with Colourful Veggies

Rate this recipe
1 Vote
2
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    beef broth
  • 1/2
    broccoli
  • 3/4 Tbsp.
    (11 1/2 mL)
    brown sugar
  • 1/2 tsp.
    (2 1/2 mL)
    cornstarch
  • 1 cm
    ginger
  • 1
    garlic clove
  • 2 c. à thé
    (10 ml)
    black and white sesame seeds
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  • 2 tsp.
    (10 mL)
    vegetable oil
  • 270 g
    beef strips
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    MCSWEENEY'S BEEF JERKY

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  • 1 cup
    (250 mL)
    cabbage mix
  • 200 g
    rice noodles
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  • 1/2
    red bell pepper
  • 4 Tbsp.
    (60 mL)
    soya sauce
Imprimer ma sélection

Preparation

Bring a pot of salted water to a boil.

Dissolve broth cube in warm water (2 cups per cube).

Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.

Mince garlic.

Peel and mince ginger.

Combine soy sauce, broth, brown sugar, garlic, ginger and cornstarch in a small bowl.

Heat the oil and 1/2 of the soy sauce mixture in a skillet over medium-high heat and cook the beef for 2 minutes, or until just brown.

Remove steak from pan and set aside.

Slice the red pepper.

Cut the broccoli into florets.

In the same pan used to brown the beef, cook the pepper, broccoli florets and cabbage/carrot mix to soften, adding salt and pepper to taste and cooking about 5 minutes.

Cook the noodles in the boiling water for 3 minutes. Drain.

Add beef, noodles and remaining soy sauce mixture to the pan, toss until noodles are coated in sauce.

Serve garnished with sesame seeds.

Add salt and pepper if desired.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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