Charred Beef and Rice Noodles

  • 02 Jan - 08 Jan, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 600 g rump steak

· 2½ tablespoons soy sauce

· 400 g rice noodles

· 1 tablespoon sunflower oil

· 1 tablespoon sesame oil

· ½ bunch spring onions

· 1 tablespoon fish sauce

· 1 bunch broccolini

· 1 cup bean sprouts

· Chilli paste, to serve

Method

Heat a wok over high heat. Combine the beef with half the soy sauce, then stir-fry for five minutes until lightly charred. Transfer to a plate. Add noodles to the wok with remaining soy sauce and stir-fry for two minutes until lightly charred. Add oils and chopped spring onion, then stir-fry for a minute. Add fish sauce, two tablespoons water and broccolini, and then cook for five minutes until tender. Return the beef and any resting juices to the wok and toss to heat through. Serve with bean sprouts, sliced spring onion and chilli paste.

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