Name: Lemongrass beef and noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram glass noodles; 2 limes, 2 tablespoons juice, plus halves, to serve; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 500 gram lean rump steak, trimmed, thinly sliced; 1 long red chilli, seeded, chopped; 1 lemongrass stick, white part only, finely chopped; 1 bunch choy sum, trimmed, leaves shredded, stalks halved; 2 tablespoon water; 2 tablespoon unsalted peanuts, chopped

Ingredients

200 gram glass noodles

2 limes, 2 tablespoons juice, plus halves, to serve

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon brown sugar

500 gram lean rump steak, trimmed, thinly sliced

1 long red chilli, seeded, chopped

1 lemongrass stick, white part only, finely chopped

1 bunch choy sum, trimmed, leaves shredded, stalks halved

2 tablespoon water

2 tablespoon unsalted peanuts, chopped

Method

1.Place noodles in a large, heatproof bowl. Pour over enough boiling water to cover. Set aside to soak 5 minutes. Rinse under cold, running water. Drain well.

2.In a jug, mix lime juice, sauces and sugar together and set aside.

3.Heat a wok or large frying pan on high. Spray lightly with oil. Stir-fry beef in 2 batches, 2-3 minutes, until browned. Transfer to a plate.

4.Return wok to high heat. Spray with a little more oil. Add chilli and lemongrass. Stir-fry 1 minute. Toss through choy sum stalks and water. Stir-fry 1-2 minutes.

5.Add noodles, beef, sauce and choy sum leaves. Stir-fry 2 minutes until coated in sauce. Sprinkle with chopped peanuts and serve with lime halves.

Women's Weekly Food