Beef and Broccoli Ramen

Ingredients for 4 servings:

• 6 garlic cloves
• 3 cm ginger, fresh
• 1 tsp, grated chili paste, yellow or red
• 2 tbsp red wine vinegar
• 1 tsp, leveled sweetener
• 4 tbsp oyster sauce
• ½ tsp salt and pepper, black
• 500g rump steak(s)
• 250 g Chinese egg noodles
• 1 head of broccoli
• 1 liter beef stock, boiling
• 2 tbsp soy sauce, dark
• 250 g pak choi
• 4 spring onions

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Slimming World recipe

Crush the garlic cloves. Peel and grate the ginger. Remove the fat from the rump steak and cut it into thin strips. Cut the broccoli into small florets. Separate the green and white parts of the bok choy into thick strips. Trim the spring onions, halve them, and quarter them lengthwise. Place 2 garlic cloves, ginger, chili paste, vinegar, sweetener, oyster sauce, salt, and pepper in a bowl. Add the meat, mix well, and set aside. Bring a little water to a boil in a saucepan. Add the noodles and broccoli and cook for 4 minutes. Drain and set aside. Brown the meat in a large saucepan over high heat for 2 minutes, stirring frequently. Set aside. Add the beef stock to the pan, add the soy sauce, the remaining garlic, and the white bok choy stalks, and bring to a boil. Add the meat, noodles, broccoli, and the green bok choy leaves and bring back to a boil. Heat through, stirring constantly. Serve hot in bowls and sprinkle with spring onions. A Vietnamese classic with very few calories and super delicious. Perfect for warming up on cold days.