Recipe: Charred beef and rice noodles

Recipe: Charred beef and rice noodles

2 min prep I 8 min cook I 4 servings

 

With a hint of sweetness and a touch of spice, this speedy beef and noodle stir-fry can be on the table in no time.

Green it up with crunchy broccolini and bean sprouts, then finish it with a fiery chilli sambal.

 

Ingredients

  • 600g beef rump steak, thinly sliced into strips
  • 2 1/2 tbsp dark soy sauce
  • 400g flat rice noodles
  • 1 tbsp sunflower oil
  • 1 tbsp sesame oil
  • 1/2 bunch spring onions, white and pale green part chopped, dark green sliced
  • 1 tbsp fish sauce
  • 1 bunch broccolini, halved lengthways
  • 1 cup bean sprouts
  • Sambal oelek (chilli paste), to serve

 

Method

Step 1

Heat a large wok over high heat. Combine the beef with half the soy sauce, then stir-fry for 3-4 minutes until lightly charred. Transfer to a plate.

 

Step 2

Add noodles to the wok with remaining soy sauce and stir-fry for 1-2 minutes until lightly charred. Add oils and chopped spring onion, then stir-fry for a further minute. Add fish sauce, 2 tbs water and broccolini, then cook for a further 2-3 minutes until tender.

 

Step 3

Return the beef and any resting juices to the wok and toss to heat through. Serve with bean sprouts, sliced spring onion and sambal oelek.

 

Photo and recipe courtesy of taste.com.au