Thai spicy beef & noodle stir-fry
Fragrant and spicy Thai beef and noodle stir-fry from Australian Women's Weekly.
- 30 mins cooking
- Serves 4
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Ingredients
Thai spicy beef & noodle stir-fry
- 200 gram dried rice noodles
- 1 tablespoon peanut oil
- 500 gram rump steak, sliced thinly
- 3 clove garlic, crushed
- 2 fresh small red chillies, chopped finely
- 2 tablespoon fish sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves, shredded
- 3 tomatoes (450g), chopped finely
- 1/4 cup fresh coriander leaves
Method
Thai spicy beef & noodle stir-fry
- 1Cook noodles according to directions on packet; drain.
- 2Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.
- 3Heat remaining oil in wok; stir-fry garlic and chilli until fragrant. Add sauces, sugar and lime leaves; stir-fry until combined.
- 4Return beef to wok with noodles and tomato; stir-fry until tomato starts to soften and is heated through. Serve stir-fry topped with coriander.