Beef and Vegetable Rice Noodles

Ingredients

• Rice Noodles1/2 cup (90 g)
• Beef100 g
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Sesame Seeds1/4 tablespoon (3 g)
• Sesame Oil1 tablespoon (10 ml)
• Celery1/2 stalk (20 g)
• Soy Sauce1/2 tablespoon (7 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat until boiling.

2. 2

   Step 2

   Place the noodles in a bowl and add the freshly boiled water. Let stand for 7 minutes. Once the time is up, drain.

3. 3

   Step 3

   Meanwhile, wash the vegetables. Cut the bell pepper, carrot, onion and beef into strips and the celery into thin slices.

4. 4

   Step 4

   Place a wok over high heat. Once heated, add half of the oil, lower the heat to medium and sear the beef. Cook for 2 to 3 minutes per side. Remove and set aside.

5. 5

   Step 5

   In the same wok, add the drained noodles with the soy sauce and stir. Remove and place in a bowl.

6. 6

   Step 6

   Heat the remaining oil over medium heat and stir-fry the onion. Add the remaining vegetables and cook for 5 minutes.

7. 7

   Step 7

   Stir in the beef and noodles. Mix and turn off.

8. 8

   Step 8

   Season to taste, serve and garnish with toasted sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef and Vegetable Rice Noodles can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.