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Fresh pre-cut ingredients
20 minutes

Stir-Fried Ground Beef & Premium Mushrooms

with Asian Veggies & Fresh Ramen Noodles

Cooking time

20 minutes

Servings

2/4

Calories

770 /serving

Oodles of noodles, yummy morsels of beef and a secret stash of veggies. This easy-going recipe scores high on the satisfaction scale. It does well on the taste-o-meter, too, with a mélange of teriyaki sauce, ponzu and a blend of cayenne-spiked nori and lemongrass. Cook up the ground beef first, followed by mushrooms, baby bok choy and frilly napa cabbage, all in bite-size pieces. Ramen noodles always do right by us, and they make this dish a non-stop pleasure from start to finish.

We will send you:

  • 285g Ground beef
  • 200g Shredded napa cabbage
  • 150g Premium mushrooms
  • 170g Baby bok choy
  • 60ml Teriyaki glaze
  • 30ml Ponzu lime sauce
  • 225g Fresh ramen noodles
  • 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)

Contains: Milk, Soy, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
16 g
Sodium
1770 mg
Total Carb
85 g
Sugars
12 g
Protein
46 g
Fibre
4 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom of the mushrooms; separate the mushrooms. Remove the root ends of the bok choy; roughly chop the leaves crosswise. In a small bowl, combine the teriyaki glaze and ponzu; season with ⅓ of the spices and stir well.
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Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Off the heat, add ⅓ of the teriyaki mixture; stir well. Transfer to a large bowl. Wipe out and reserve the pan.
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Boil the noodles
Add the noodles to the pot of boiling water, separating the strands as you add them. Boil, 1 to 3 min., stirring frequently, until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Add to the bowl of beef; stir well and set aside in a warm spot.
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Cook the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Sear the mushrooms, 2 to 3 min., stirring once halfway, until lightly browned. Add the bok choy and cabbage. Sauté, 3 to 4 min., until crisp-tender; season with the remaining spices and S&P.
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Make the stir-fry
To the pan of vegetables, add the beef and noodles, remaining teriyaki mixture, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring constantly, 1 to 2 min., until combined. Remove from the heat. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the stir-fry between your bowls. Spoon any remaining sauce over. Bon appétit!

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