Speedy Ground Beef Pad See Ew
with Asian Greens
Cooking time
15 minutes
Servings
2/4
Calories
880 /serving
When you need a quick and delicious meal, use your noodle! Taking inspiration from Thai food stalls, this stir-fry comes together in 15 minutes, with loads of beef and tender-crisp veggies enrobed in perfectly balance of tangy, salty and sweet flavours.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 225g Asian greens (yu choy or gai lan)
- 30ml Rice vinegar
- 30ml Soy sauce (low sodium)
- 225g Rice noodles
- 60ml Sweet soy sauce
Contains: Soy • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
25 g
Saturated Fat
8 g
Sodium
1490 mg
Total Carb
125 g
Sugars
23 g
Protein
35 g
Fibre
5 g
Preparation
Boil the noodles & gai lan
- Bring a large pot of salted water to a boil.
- Roughly chop the gai lan.
- Off the heat, to the pot of boiling water, add the noodles and gai lan; stir gently to separate.
- Cover and let sit for 5 to 7 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Cook the beef
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the garlic and cook, stirring often, 30 sec. to 1 min., until fragrant.
Make the pad see ew
- To the pan, add the noodles and gai lan, vinegar, soy sauce, sweet soy sauce, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 3 min., until the the noodles are coated and warmed through.
- If the sauce seems dry, gradually add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the pad see ew between your bowls. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
