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MAGGI Stir Fry Beef Noodles with Ginger Broth

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Ingredients

350g Beef rump steak
2 tsp Grated Ginger
1 tsp Miso Paste
1 tsp Honey
2 packs MAGGI FUSIAN Soy & Mild Spice noodles
500ml Beef stock
1 knob ginger
3 Spring onions
1 lemon
100g Mushrooms (Shitake, Brown or Flat)
2 bunches Asian Greens
Handful of Green Beans or Edamame Beans
1 Red Chilli

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MAGGI Stir Fry Beef Noodles with Ginger Broth

  • Medium

Ingredients

Directions

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Steps

1
Done

Season the beef with freshly cracked pepper and using 2 x sachet of the seasoning oil from MAGGI FUSIAN Soy & Mild Spice noodles. Allow to rest at room temperature for 10 minutes.

2
Done

Mix together the grated ginger, chili, 1 x sachet of sweet soy sauce, 1 x sachet of the spice mix and 1 x sachet of the chili mix, miso, honey and 2 Tsp water in a small bowl.

3
Done

Heat a saucepan of water to the boil. Cook MAGGI noodles as per the directions, until tender. Drain. Refresh in warm water.

4
Done

Heat stock in a large pot with 1 x sachet of sweet soy sauce, sliced ginger, garlic, and spring onions. Bring to a boil, then reduce heat to allow to simmer. Add 1/2 the lemon's juice.

5
Done

Heat a wok or frying pan on a medium to high heat. Add some oil and coat the pan. Cook the slices of mushrooms first, set aside.

6
Done

Drop pieces of Beef into the wok, cook all sides for 2-3 minutes until browned.

7
Done

Add ginger, honey and sweet soy sauce mix and quickly toss to coat the meat. When heated through remove from pan and allow to rest for 3 minutes before serving.

8
Done

Garnish with steamed Asian greens, edamame beans, chopped fresh chilli, spring onions, and lemon wedges. Pour over the simmering ginger broth and serve hot.

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