Ginger and Spring Onion Beef

5 from 5 votes

This aromatic dish of beef with ginger and spring onions is served over noodles; this bowl is really quick and delightful.

Prep Time10

Cook Time15

Total Time25

Course: Asian and Indian Recipes

Cuisine: Asian

Servings: servings

Calories: 540kcal

Author: Adina

Mix the vegetable broth, soy sauce, sherry, Chinese 5-spice powder, grated ginger, and grated garlic in a larger pan. Bring to a boil and simmer for about 3 minutes.
2 cups vegetable broth/ 500 ml + 8 tablespoons soy sauce + 4 tablespoons dry sherry + 4 teaspoons Chinese 5-spice powder + 1 thumbsized piece of ginger + 4 large garlic cloves
Chop: In the meantime, cut the onions into pieces, about 2,5 cm/ 1-inch pieces, and the beef into long thin strips.
5 green onions + 1 lb beef/ 450 g
Cook: Add the green onions to the pan and cook for 2 minutes, add the beef, and continue cooking for 3 minutes. Next, add the sugar snap peas and corn and cook for another 4 minutes or so until the meat and the sugar snap peas are tender.
7 oz sugar snap peas/ 200 g + 1 cup corn/ 120 g
Cook noodles: In the meantime, cook the rice noodles according to the packet's instructions; I had to soak mine for 5 minutes in boiling water. Drain and stir in the sesame oil.
7 oz rice noodles/ 200 g + 1 teaspoon sesame oil
Serve: Divide the noodles between 4 deep bowls and spoon over the beef and vegetables. Divide the remaining broth between the bowls. The dish is quite soupy, so be sure to use deep bowls. Sprinkle with the roasted sesame seeds and serve.
1 tablespoon roasted sesame seeds