Teriyaki Beef Mince Stir-Fry
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Teriyaki Beef Mince Stir-Fry

Teriyaki Beef Mince Stir-Fry

with Mangetout, Carrot, Egg Noodles and Peanuts

This Teriyaki Beef Mince Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Quick
Family Friendly
Allergens:
Peanut
Egg
Cereals containing gluten
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Mangetout

1 unit(s)

Garlic Clove

1 unit(s)

Carrot

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

240 grams

British Beef Mince

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

150 grams

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3108 kJ
Energy (kcal)743 kcal
Fat27.9 g
of which saturates10.1 g
Carbohydrate81.4 g
of which sugars30.5 g
Protein42.5 g
Salt5.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Rolling Pin
Garlic Press
Peeler
Large Saucepan
Pan
Sieve
Bowl

Instructions

Get Prepped
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles. 

b) Halve the mangetout widthways. Peel and grate the garlic (or use a garlic press).

c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

d) Crush the peanuts in the unopened sachet using a rolling pin. Set aside for garnishing later.

Fry the Mince
2

a) Heat a large frying pan on medium-high heat (no oil). 

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Cook the Noodles
3

a) Meanwhile, pour the boiled water into a saucepan on high heat with 1/2 tsp salt.

b) Add the noodles and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Bring on the Veg
4

a) Once the mince is browned, transfer it to a bowl.

b) Wipe out your (now empty) frying pan and return to medium-high heat with a drizzle of oil.

c) Once hot, add the mangetout and carrot and stir-fry until tender, 2-3 mins. Add the garlic and stir-fry for 1 min more.

Sauce Things Up
5

a) Add the cooked mince back into the pan along with the teriyaki sauce, water for the sauce (see pantry for amount) and the cooked noodles.

b) Mix to coat everything well and cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.

Serve
6

a) When ready, share the teriyaki beef stir-fry between your bowls.

b) Scatter over the peanuts to finish for those who'd like them.

Enjoy!