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Ready in 25 minutes

Ground Beef Mee Goreng

with Sweet Pepper, Asian Greens & Spiced Peanuts

Cooking time

25 minutes

Servings

2/4

Calories

940 /serving

Mee goreng, a.k.a. spiced fried noodles, is a staple of Indonesian street food for good reason. This aromatic combination of saucy noodles, meat and vegetables is the type of dish you could crave every day—so we’re glad to oblige! You’ll toss fresh Shanghai noodles with sweet pepper, crisp greens, ginger and spices, then garnish the whole shebang with garlicky, gingery, spiced fried peanuts. Voilà, a restaurant-worthy delight from your kitchen.

We will send you:

  • 250g Ground beef
  • 1 Sweet pepper
  • 1 Garlic clove
  • 20g Ginger
  • 225g Asian greens (yu choy or gai lan)
  • 45ml Sweet soy sauce
  • 60ml Ponzu lime sauce
  • 225g Fresh Shanghai noodles
  • 25g Peanuts
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Bonito, Peanuts, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Peeler
Total Fat
37 g
Saturated Fat
9 g
Sodium
2420 mg
Total Carb
108 g
Sugars
29 g
Protein
43 g
Fibre
7 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Core and thinly slice the sweet pepper. Mince the garlic. Peel and mince the ginger.
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Make the spiced peanuts
In a large pan, heat a drizzle of oil on medium. Sauté ½ the garlic and ½ the ginger, 30 sec. to 1 min., until fragrant. Add the peanuts and sauté, 1 to 2 min., until fragrant; season with a pinch of the spices. Transfer to a bowl and set aside. Wipe out and reserve the pan.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
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Cook the beef
Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Sauté the vegetables
In the same pan, heat a drizzle of oil on medium. Sauté the remaining garlic and ginger, 1 to 2 min., until fragrant. Add the sweet pepper, gai lan and 2 tbsp water (double for 4 portions). Cover and cook, stirring occasionally, 4 to 6 min., until the vegetables are tender; season with S&P.
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Make the mee goreng & serve
To the pan of vegetables, add the noodles, beef, ponzu and soy sauce. Cook, stirring frequently, 1 to 2 min., until combined. Divide the mee goreng between your plates. Garnish with the spiced peanuts. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.