Time: ~30–35 minutes

Serves: 4

Ingredients:

NutritionSortLoading...
Loading...

500 g beef strips (rump or sirloin), thinly sliced

250 g noodles (rice noodles, egg noodles, or choice)

2 cloves garlic

2 cm piece fresh ginger

1 tbsp vegetable oil

2 spring onions, sliced

1 red chili, sliced (optional)

3 tbsp soy sauce

2 tbsp brown sugar or honey

1 tbsp hoisin sauce

1 tbsp rice vinegar or lime juice

100 ml water or beef stock

1 tsp cornflour mixed with 1 tbsp water (slurry)

150 g mixed stir-fry vegetables (capsicum, snow peas, carrot, broccoli)

Select allAdd

Method (Thermomix-friendly):

1. Place garlic and ginger in Thermomix bowl. Chop 5 sec / speed 7. Scrape down sides.

2. Add oil and sauté 3 min / 120°C / speed 1.

3. Add soy sauce, brown sugar, hoisin sauce, rice vinegar, and water/stock. Mix 10 sec / speed 3. Set aside.

4. Add beef strips. Cook 4 min / 100°C / reverse / soft speed. Remove and set aside.

5. Add vegetables. Sauté 3–4 min / 120°C / reverse / soft speed.

6. Pour sauce back in. Heat 2 min / 100°C / reverse / soft speed.

7. Add cornflour slurry. Cook 1 min / 90°C / reverse / soft speed until sauce thickens.

8. Add beef back in. Mix 30 sec / reverse / soft speed.

9. Cook noodles separately according to package instructions. Drain well.

10. Toss beef and veggies over noodles. Garnish with spring onions and chili.

Tips:

SortLoading...
Loading...

Use leftover beef or substitute with chicken or tofu.

Swap veggies depending on what you have.

Double sauce for more.

Select allAdd