Quick & Easy

September 30, 2010

Chilli beef and vegetables with noodles

With hits of flavour from lemongrass, coriander and chilli, this easy beef and noodle dish makes a healthy weeknight dinner.

Chilli beef and vegetables with noodles

Serves 4

Cook

35M

Women's Weekly Food

Ingredients

4 clove garlic, crushed

1/4 cup (60ml) fish sauce

1 tablespoon soy sauce

2 tablespoon oyster sauce

3 fresh small red thai chillies, chopped finely

2 teaspoon brown sugar

10 centimetre stick fresh lemon grass (20g), chopped finely

1/4 cup coarsely chopped fresh coriander

500 gram piece beef fillet, sliced thinly

450 gram thick rice noodles

2 teaspoon peanut oil

6 spring onions (150g), trimmed, quartered

150 gram snow peas

340 gram baby bok choy

2 medium tomatoes (300g), cut into wedges

Method

1.Combine garlic, sauces, chilli, sugar, lemon grass and coriander in large bowl with beef. Cover, refrigerate 3 hours or overnight.

2.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain.

3.Heat oil in wok; stir-fry beef mixture, in batches, until browned all over. Add onions to wok; stir-fry until onions are browned lightly.

4.Add snow peas, buk choy, tomatoes, noodles and beef mixture to wok; cook, stirring, until heated through.

5.Serve sprinkled with extra fresh coriander leaves, if desired.

Scotch fillet, eye-fillet or rump steak can be used for this recipe.
Note

Women's Weekly Food