Seared Beef with Ginger and Noodles
8 serves of veg
- 500g lean rump beef, sliced thinly into strips
- 1 bunch Chinese broccoli, roughly chopped
- 1 teaspoon Chinese Five Spice*
- 300g precooked noodles
- 1 small red chilli, sliced thinly
- 2 cloves garlic, crushed
- 1 tablespoon of ginger, peeled and cut into matchsticks
- 1 stick of lemongrass, sliced
- 1 tablespoon sunflower oil
- 100g snowpeas, sliced
- 150g canned baby corn, rinsed and drained
- 6 spring onions, sliced
- juice of half a lime
- 2 tablespoon reduced-salt soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons dry roasted unsalted peanuts, chopped
- 1 bunch fresh coriander, finely chopped
- Mix the beef and five spice in small bowl, set aside to marinate for at least 30 minutes.
- Soften the noodles in boiling water following instructions on packet.
- Brush a non-stick frypan or wok with oil, add the chili, garlic, ginger and lemongrass and cook on medium heat for 1 minute. Remove and set aside.
- Rebrush non-stick frypan or wok with remaining oil, add marinated beef and cook over high heat for 1 minute until just browned. Use a wok turner to quickly move the meat around the pan/wok.
- Return the chili mixture to the pan, mix through the meat, add the Chinese broccoli, snow peas, baby corn and half the spring onions. Stir-fry for 1-2 minutes.
- Add the drained noodles, mixing well through the meat and vegetables. Remove from heat.
- Pour in the lime juice, soy sauce and fish sauce and stir.
- Serve with garnish of peanuts, spring onions and coriander.
- Chinese Five Spice is made up of cinnamon, fennel, aniseed, cloves and pepper.
Can be stored in the refrigerator for up to 3 days. May be frozen for up to 3 months.
- Chopping board
- Large knife
- Large bowl
- Small bowls
- Wok turner
- Large non-stick frypan or wok