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Japanese Style Beef and Vegetable Bowl

This mixture would also be delicious served in Little Gem Lettuce leaf cups as a starter or snack.

4 people
25 min
Nutrition per serving
  • kcal
    327kcal
  • protein
    28g
  • total fat
    10g
  • saturates
    4g
  • iron
    4.2mg
  • carbs
    23g

Ingredients

  • 400g lean beef mince
    1 tablesp. rapeseed or olive oil
    2 garlic cloves, peeled and chopped
    3cm piece of ginger, peeled and grated
    200g straight to wok noodles – Ramen Chinese Stir-fry Noodles if available
    100g cabbage, finely sliced
    2 medium carrots, peeled and grated
    4 radishes, thinly sliced
    Salt and freshly ground black pepper

  • 2 teasp. sugar
    2 teasp. soy sauce
    1 tablesp. oyster sauce
    1 tablesp. ketchup
    4 tablesp. Worcestershire sauce

    To serve:
    4 scallions, sliced
    50g cashew nuts, toasted and chopped
    Pickled ginger, if available

Beef Mince

  • 400g lean beef mince
    1 tablesp. rapeseed or olive oil
    2 garlic cloves, peeled and chopped
    3cm piece of ginger, peeled and grated
    200g straight to wok noodles – Ramen Chinese Stir-fry Noodles if available
    100g cabbage, finely sliced
    2 medium carrots, peeled and grated
    4 radishes, thinly sliced
    Salt and freshly ground black pepper

Yakisoba Sauce

  • 2 teasp. sugar
    2 teasp. soy sauce
    1 tablesp. oyster sauce
    1 tablesp. ketchup
    4 tablesp. Worcestershire sauce

    To serve:
    4 scallions, sliced
    50g cashew nuts, toasted and chopped
    Pickled ginger, if available

Method

Copy Text

To make the Yakisoba sauce: Combine all the ingredients in a small bowl and mix well.

To cook: Heat the oil in a wok over a high heat. Add the garlic and ginger and stir-fry for a minute or two. Add the mince and stir-fry until browned. Depending on the size of your wok you may need to do this in two batches. The more caramelised the meat is the better the flavour.

Add the meat back into the wok then add the sauce mixture. Cook for 2-3 minutes until the sauce is heated and well mixed through the mince. Then add the noodles, cabbage, carrots and radishes. Stir to combine then remove from the heat.

To serve:  Serve topped with scallions, cashew nuts and some pickled ginger.

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Method

Copy Text

To make the Yakisoba sauce: Combine all the ingredients in a small bowl and mix well.

To cook: Heat the oil in a wok over a high heat. Add the garlic and ginger and stir-fry for a minute or two. Add the mince and stir-fry until browned. Depending on the size of your wok you may need to do this in two batches. The more caramelised the meat is the better the flavour.

Add the meat back into the wok then add the sauce mixture. Cook for 2-3 minutes until the sauce is heated and well mixed through the mince. Then add the noodles, cabbage, carrots and radishes. Stir to combine then remove from the heat.

To serve:  Serve topped with scallions, cashew nuts and some pickled ginger.

Japanese Beef Bowl