Asian Barbecue Beef with Warm Noodle, Mint & Snow Pea Salad
This quick, easy & family-friendly meal is inspired by Chef Mo’s early days working in a Cantonese kitchen. We stir fry beef in a delicious 5 spice hoisin seasoning, then toss it together with a fresh & lively warm noodle salad that will be sure to please.
| Nutrition | PER SERVING |
|---|---|
| Calories | 690 kcal |
| Fat | 17.40 g |
| Protein | 50.60 g |
| Carbohydrate | 79.30 g |
| Sodium | 759 mg |
fresh ingredients
IN THE KIT
-
12 ozbeef stir fry pieces
-
4 ozsnow peas
-
6 ozvermicelli noodles
-
6 ozcarrots
-
5 ozpeanuts
-
3 ozhoisin 5 spice blend
-
2 ozhoney/sesame oil blend
-
2 ozgreen onion
-
2 ozfresh mint
-
4 ozcucumber
-
1 ozpickle brine
-
2 ozred cabbage
Not Included
Olive oil
Salt & pepper
Kitchen Items Needed
Medium saucepan
Vegetable peeler
Box grater
Large skillet
2 medium bowls
1 large bowls
Strainer
cook along
INSTRUCTIONS
Prep
Bring a medium saucepan of water to the boil for the noodles;
Peel the cucumber into ribbons with a vegetable peeler;
Roughly chop peanuts ;
Trim the stems from the snow peas if needed;
Shred carrots;
Remove leaves from stems & roughly chop mint;
Thinly slice green onion;
Core & thinly slice cabbage.
Combine the cucumber & pickle brine in a medium bowl. Set aside to pickle, tossing occasionally, until needed.
Combine beef, hoisin sauce & a small drizzle of olive oil in a medium bowl. Seas with a pinch of salt & pepper. Toss together well.
Cook noodles in the saucepan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Add drained noodles to a large bowl.
Heat a large skillet over high heat until very hot – you can test this by dropping a very small splash of water in the skillet; it should sizzle & smoke immediately. Add beef & stir-fry the beef for 1-2 mins until browned. Remove from the pan, wipe plan clean.
Add a drizzle of olive oil to the same pan you cooked beef. Add a drizzle of olive oil, snow peas & cabbage. Cook for 2-3 minutes until just crisp-tender. Turn off heat.
Add sesame honey dressing, carrot, snow peas, cabbage, mint, ½ green onion to bowl with noodles. Toss well. Add beef & any resting juices & half the peanuts & toss to combine. Divide noodle mixture among bowls & scatter with remaining peanuts and onions. Serve with drained pickled cucumber.