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
Bookmark Recipe
Japanese Style Beef and Vegetable Bowl
4 people
25 min
Nutrition per serving
-
kcal327kcal
-
protein28g
-
total fat10g
-
saturates4g
-
iron4.2mg
-
carbs23g
Ingredients
2 teasp. sugar
2 teasp. soy sauce
1 tablesp. oyster sauce
1 tablesp. ketchup
4 tablesp. Worcestershire sauceTo 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 sauceTo serve:
4 scallions, sliced
50g cashew nuts, toasted and chopped
Pickled ginger, if available
Method
Copy TextTo 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.
The Quality Mark & You
Learn moreMethod
Copy TextTo 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
