close
Advertisement
Shop Now
Magazine
 

Stir-fried beef with noodles

Tangy tamarind and lemongrass infuse a Thai–inspired sauce for tender strips of beef and fine rice noodles. With fresh greens and baby corn adding the all–important vegetable balance, this is a quick and easy dish that is a meal in itself.

Stir-fried beef with noodles

Ingredients

  • 1 teaspoon tamarind paste
  • ¼ cup (60 ml) boiling water
  • 2 tablespoons salt–reduced soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon mirin or dry sherry
  • 100 g (3½ oz) rice vermicelli
  • 1 tablespoon sunflower oil
  • 225 g (8 oz) lean rump (round) steak, sliced
  • 1 small onion, cut into wedges
  • 2 teaspoons chopped lemongrass
  • 1 long red chilli, seeded and chopped
  • 2 cloves garlic, crushed
  • ¾ cup (80 g) snow peas (mangetout), halved diagonally
  • 6 fresh or canned baby corn, sliced
  • 1 cup (100 g) sliced fresh shiitake or button mushrooms

Preparation

  1. In a small bowl, combine the tamarind paste and boiling water and leave to soak for 10 minutes, stirring frequently to break down the paste.
  2. Mix the resulting tamarind liquid with the soy sauce, sesame oil and mirin.
  3. Meanwhile, soak the noodles according to the packet instructions.
  4. Drain well and set aside until needed.
  5. Heat the sunflower oil in a wok or very large frying pan over high heat.
  6. Add the steak and stir–fry for 3 minutes, or until cooked through.
  7. Remove to a plate.
  8. Add the onion, lemongrass, chilli and garlic to the wok and stir–fry over high heat for 1–2 minutes.
  9. Add the snow peas, baby corn and mushrooms, and continue stir–frying for a further 2 minutes, or until cooked.
  10. Return the steak to the wok.
  11. Add the tamarind liquid and the noodles and stir for about 1 minute, tossing well to combine and heat through.
  12. Divide the noodles, steak and vegetables between serving bowls and serve immediately.

Serves 2
Preparation: 15 minutes
Cooking: 10 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Advertisement