How can you store and reheat this stir-fry with meat and noodles?

Name: Ribeye noodle stir-fry with ginger and garlic
Cook time: 30 min
Total time: 30 min
Yield: 4p
Ingredients: 750 g ribeye; 1 egg; 2 tbsp cornstarch; 2 tbsp Santa Maria Korean BBQ spices; 1 tsp grated ginger; 1 clove garlic; Salt; Ghee or oil for frying; 400 g beans; Sauce:; 4 tbsp sushi vinegar; 3 tbsp soy sauce; 1 tbsp agave; 1 small jar of tomato paste; 1 tbsp hot sauce; 2 blocks of rice noodles or noodles of your choice; 2 spring onions; 2 tbsp sesame seeds

You can simply reheat the meat in the pan, possibly with a splash of water if it’s too dry. You can reheat the noodles in the microwave or briefly in boiling water, the same goes for the beans. The meat can be stored in the fridge, covered, for 2 days. The beans and noodles can be stored covered in the fridge for 4 days. You can also freeze the meat, noodles, and beans separately wrapped. In that case, it's best to thaw them in the fridge the day before.

Ribeye noodle stir-fry with ginger and garlic

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30min

•

Easy

A simple and delicious juicy stir-fry with strips of ribeye seasoned with Korean BBQ spices, ginger, garlic, beans, and noodles. Let's wok!

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Ingredients

What do you need?

Quantity: 4p

750 g ribeye
1 egg
2 tbsp cornstarch
2 tbsp Santa Maria Korean BBQ spices
1 tsp grated ginger
1 clove garlic
Salt
Ghee or oil for frying
400 g beans

Sauce:
4 tbsp sushi vinegar
3 tbsp soy sauce
1 tbsp agave
1 small jar of tomato paste
1 tbsp hot sauce

2 blocks of rice noodles or noodles of your choice
2 spring onions
2 tbsp sesame seeds

750 g ribeye
1 egg
2 tbsp cornstarch
2 tbsp Santa Maria Korean BBQ spices
1 tsp grated ginger
1 clove garlic
Salt
Ghee or oil for frying
400 g beans

Sauce:
4 tbsp sushi vinegar
3 tbsp soy sauce
1 tbsp agave
1 small jar of tomato paste
1 tbsp hot sauce

2 blocks of rice noodles or noodles of your choice
2 spring onions
2 tbsp sesame seeds

Preparation method

How do you make this?

Cook the noodles as per the package instructions, rinse them well. Cut the stems off the beans and cut them in half, cook the beans in salted water, drain and rinse with cold water so they stay nice and green.

Slice the ribeye into very thin slices and place in a bowl. Season with Korean BBQ spices and salt. Grate the ginger and garlic and add along with the cornstarch and egg. Mix everything well together. Fry the ribeye until golden brown and crispy in a hot pan with ghee.

Combine all the ingredients for the sauce and mix well. Add the sauce to the meat and mix well. Let it cook a bit longer.

Slice the spring onions into fine rings. Warm the beans and noodles again briefly in boiling water. Serve a bit of the noodles on a plate, place the beans and meat next to it. Finish with spring onions and sesame seeds.

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