Chilli and Garlic Beef Noodle Stir-Fry
- Ready In:
4 main meals
- 440 g rice noodles (Packet Kantong Inspirations specified)
- 1 1⁄2 tablespoons sweet chili sauce
- 1 tablespoon lime juice (freshly squeezed)
- 2 teaspoons soy sauce (salt-reduced or gluten free soy sauce)
- 1 teaspoon olive oil
- 500 g rump steak (lean trimmed of fat and thinly sliced diagonally across grain)
- 1 red capsicum (large cut into strips)
- 2 zucchini (large cut into sticks)
- 200 g mushrooms (Swiss brown suggested quartered)
- 2 garlic cloves (finely chopped)
- 4 cm ginger (fresh finely shredded)
- 1 bunch choy sum (baby leaves removed from stalks, washed)
- 2 tablespoons water
- 2 spring onions (thinly sliced diagonally)
- 1⁄2 cup coriander leaves (fresh to serve)
- lime wedge (to serve)
- Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
- Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
- Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
- Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
- Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
- Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
- Top with coriander leaves to serve and accompany with lime wedges.
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