Chilli Basil Beef Noodles
Serves 4, Prep and Cook 30 mins
200g packet Pad Thai rice noodles
2 tblsps fish sauce
2 tblsps oyster sauce
2 tsps sambal oelek
1 tblsp brown sugar
500g beef rump steak, trimmed, very thinly sliced
2 tblsps vegetable oil
1 onion, cut into thin wedges
1 large carrot (175g), peeled, halved lengthways, thinly sliced diagonally
250g green beans, trimmed, halved diagonally
1 cup firmly packed basil leaves (25g)
1 tblsp lime juice
Lime wedges, to serve
1 Place noodles in a large heatproof bowl. Cover with boiling water. Stand for about 8 to 10 minutes, stirring occasionally to separate noodles, or until tender. Drain. Rinse under cold water. Drain well.
2 Meanwhile, combine the sauces, sambal oelek and sugar in a small jug. Mix well.
3 Toss beef with half the oil in a bowl.
4 Heat a large non-stick wok over a high heat. Add beef in three batches. Stir-fry for about 2 minutes, or until browned. Remove.
5 Heat remaining oil in same hot wok. Add onion and carrot. Stir-fry for about 2 minutes, or until onion is lightly browned. Add beans. Stir-fry for a further 1 minute.
6 Return beef to wok with noodles. Stir-fry for 1 minute. Add sauce mixture. Stir-fry for a further 1 to 2 minutes, or until hot. Stir in basil and juice.
7 Serve with lime wedges.
TIP
Sambal oelek is a chilli paste available in the Asian section of major supermarkets. You can replace with bottled minced chilli or hot chilli sauce. Rump can be replaced with 500g beef stir-fry strips.
This story is from the May 23, 2022 edition of New Idea.
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This story is from the May 23, 2022 edition of New Idea.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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