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Ginger Garlic Beef and Medley Noodles
A super tasty, quick meal for those wanting noodles with lots of colour and flavour, without refined carbohydrates, using a medley of Beetroot, Carrot and Zucchini noodles.
Preparation Time: 8 minutes
Serves 2 people
Ingredients
250g stir-fry beef
2 teaspoons sesame oil
2 cloves garlic, crushed and chopped
2 teaspoons grated fresh ginger 1 tablespoon soy sauce
1 tablespoon rice wine 2 teaspoons fish sauce
2 tablespoons rice bran or canola oil
Small handful green beans, topped and tailed
175g THE WHOLE MIX Noodle Medley (Carrot, Beetroot & Zucchini Noodles)
¼ cup coriander leaves
1 spring onion, thinly sliced
¼ cup roasted and salted peanuts
Preparation
Combine the beef, sesame oil, garlic, ginger, soy, rice wine and fish sauce together in a bowl. Set aside for 20 minutes if possible. This allows the flavour to penetrate the meat.
Heat a wok or a frying pan over a high heat, add a film of oil and quickly cook the beef until well coloured. Remove from the pan as it colours.
Add the beans to the pan and cook for 1 minute before adding the beetroot and carrot noodles, cook for another minute and then add the zucchini noodles.
Return the beef to the pan and gently toss to combine. Cook for a minute and then serve garnished with coriander leaves, spring onions and sprinkle with peanuts.
