Beef Quick Main Asian

Beef stir-fry with rice noodles

Name: Beef stir-fry with rice noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: /asian, /asian recipes
Ingredients: 300g rump steak, cut into thin strips; 1 teaspoon five-spice powder; 2 teaspoons cornflour; 150g rice noodles; 2 tablespoons peanut oil; 1 lemongrass stem (white part only), thinly sliced; 2 garlic cloves, crushed; 2 tablespoons grated ginger; 6 shallots (spring onions), sliced on the diagonal; 1 leek, cut into thin strips; 1 carrot, cut into thin strips; 2 tablespoons tamari sauce*; 3 tablespoons shaohsing rice wine*; 1/4 cup (60ml) beef stock or water

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Quick and tasty, this delicious stir-fry is the go to recipe for those nights when you don't want to spend hours in the kitchen.

300g rump steak, cut into thin strips
1 teaspoon five-spice powder
2 teaspoons cornflour
150g rice noodles
2 tablespoons peanut oil
1 lemongrass stem (white part only), thinly sliced
2 garlic cloves, crushed
2 tablespoons grated ginger
6 shallots (spring onions), sliced on the diagonal
1 leek, cut into thin strips
1 carrot, cut into thin strips
2 tablespoons tamari sauce*
3 tablespoons shaohsing rice wine*
1/4 cup (60ml) beef stock or water

Method

1.

Place steak, spice and cornflour in a bowl and toss well. Soak noodles in a bowl of boiling water for 2 minutes, drain well, then set aside. Place a wok over high heat and add half the peanut oil. When it's smoking, add steak and stir-fry quickly for 1 minute. Remove.
2.

Add remaining oil, then stir-fry the lemongrass, garlic, ginger, shallots, leek and carrot for 1 minute. Add tamari, rice wine, stock, noodles and beef. Keep tossing together over high heat for a further 1-2 minutes or until cooked through and well combined.