IN THE KIT
12 ozground beef
6 ozrice noodles
3 ozred bell pepper
2 ozginger/onion/garlic blend
1 ozsesame chili flake blend
8 ozcoconut amino/oyster sauce blend
2 ozred onion
Salt & pepper
Kitchen Items Needed
Medium nonstick skillet
Preheat oven to 400°F;
Peel & thinly slice the onion;
Core & thinly slice peppers;
Remove stems & thinly slice mushroom caps;
Roughly chop peanuts.
Place florets on baking sheet. Drizzle with sesame chili blend, season with pinch of salt & pepper, toss well. Bake for 15 – 20 minutes until fully cooked/slightly charred.
Fill a medium pot with water & bring to a boil. Cook noodles until soft but still springy, 5–7 minutes. Drain & rinse under cold water. Set aside for step 5.
Add a drizzle of olive oil to skillet & heat on medium high. Add ginger/onion/garlic blend, cook for 30 seconds. Add mushrooms, onions & peppers, cook for 5 – 8 minutes until tender. If you prefer vegetables more cooked, add a splash of water & continue to cook for a few minutes. Remove from skillet, set on a plate, cover with foil to keep warm.
Add another drizzle of olive oil to skillet. Add beef & cook, breaking up into small pieces, until browned, & cooked through, about 5 minutes. Add ½ oyster sauce blend & further cook for another 2-3 minutes until sauce has slightly thickened.
Add beef, veggies & noodles to the skillet. Pour rest of the stir fry sauce, toss to coat. Cook, tossing occasionally & pressing down with a spatula to caramelise sauce, until warmed through & sticky in spots, 2–3 minutes.
Remove from heat, divide among bowls. Top with crushed peanuts - Enjoy!