Name: Thai beef with noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram bean thread vermicelli noodles; 1 tablespoon peanut oil; 750 gram piece beef rump steak; 1 medium (150g) onion, sliced; 250 gram snow peas; 2 cup (160g) bean sprouts; 4 green shallots, chopped; 1 bunch (340g) baby bok choy, chopped; 2 small fresh red chillies, finely chopped; 4 centimetre piece fresh ginger, thinly sliced; 1 small (130g) green cucumber, thinly sliced; 2 tablespoon fresh coriander leaves; Dressing; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) light soy sauce; 2 teaspoon fish sauce; 2 tablespoon mild sweet chilli sauce; 2 teaspoon sugar; 2 teaspoon tomato sauce

Ingredients

200 gram bean thread vermicelli noodles

1 tablespoon peanut oil

750 gram piece beef rump steak

1 medium (150g) onion, sliced

250 gram snow peas

2 cup (160g) bean sprouts

4 green shallots, chopped

1 bunch (340g) baby bok choy, chopped

2 small fresh red chillies, finely chopped

4 centimetre piece fresh ginger, thinly sliced

1 small (130g) green cucumber, thinly sliced

2 tablespoon fresh coriander leaves

Dressing

1/4 cup (60ml) lime juice

1/4 cup (60ml) light soy sauce

2 teaspoon fish sauce

2 tablespoon mild sweet chilli sauce

2 teaspoon sugar

2 teaspoon tomato sauce

Method

1.Place noodles in heatproof bowl, cover with boiling water, stand 5 minutes; drain. Heat oil in wok or large pan, add beef, cook until browned on both sides and tender, remove. Cool beef, cut into thin slices. Add onion to wok, stir-fry until onion is lightly browned. Add peas, sprouts, shallots, bok choy, chillies and ginger, stir-fry 2 minutes. Return beef to wok with noodles, cucumber and dressing, toss over heat until heated through. Top with coriander.

2.For dressing, combine all ingredients in jar; shake well.

Best made just before serving. Not suitable to freeze or microwave.
Note

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Ingredients

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