Recipe

Solo: Browned Oyster Beef, Crispy Egg and Noodles

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Solo: Browned Oyster Beef, Crispy Egg and Noodles

Oyster sauce crispy beef with edamame, tenderstem broccoli, sweet carrots and marinated bamboo with cauliflower noodles.




Ingredients to serve 1

  • 125g x Beef Mince
  • 1 clove x Garlic - chopped
  • 10g x Ginger Paste
  • 25ml x Oyster Sauce
  • 12.5ml x Soya Sauce
  • 50g x Tenderstem Broccoli - halved down its length
  • 50g x Edamame - take from freezer
  • 1 x Carrots - shaved with a peeler or julienne peeler
  • 10g x Bamboo
  • 1 tsp x Sambal Oelek
  • 125g x Cauliflower Noodles
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of water to the boil for use later.

Washing Instruction

Wash your hands, tenderstem broccoli and carrots well.

Gino's Tip

Getting your mince as crispy as possible is the secret to this recipes awesome texture.

Step 1 - Oyster Beef

Heat a large frying pan over med-high heat, once your pan is hot but not smoking, add a good drizzling of olive oil then fry your chopped garlic and ginger for 1 minute before adding your beef mince and allowing it to crispy up, stirring regularly for 6-8 minutes. Once your mince has browned add your oyster sauce, soya sauce a dash of water and a little sugar or sweetener to balance your flavours. You're looking to get a balance between sweet and salty that agrees with your palate. Once done remove your pan from the heat.

Step 2 - Bamboo Greens

Once your water in your large saucepan has come to the boil, cook your tenderstem broccoli for 3-4 minutes and remove with a slotted spoon or tongs into a bowl. Then cook your edamame for 2 minutes, removing with a slotted spoon to add to your tenderstem. Lastly quickly blanch your julienned carrots for less than a minute - keep your carrots in a colander and just dip it in then add it to your other vegetables. Drizzle with a little olive oil, add your bamboo, sambal oelek and season with salt and pepper. Reserve your water to heat through your noodles.

TO SERVE

Divide your noodles amongst your servings, top with your crispy mince and your bamboo greens.