Vietnamese-inspired beef and noodles

Serves:

Serves 4

Ingredients

• 3 teaspoons peanut oil (or olive or vegetable)
• 1 onion, halved and sliced
• 1 garlic clove, finely chopped
• 1 chilli, seeds removed, finely chopped
• 600g rump steak, thinly sliced
• 2 carrots, sliced in strips (julienne)
• 1 red capsicum, sliced in strips (julienne)
• 2 tablespoons fish sauce
• juice of two limes
• packet rice noodles (gluten free)
• 1 cup coriander leaves
• 1 cup mint leaves (Vietnamese if you can get it)
• roasted peanuts, chopped (optional)

Method

Soak noodles in hot water for a few minutes until soft, drain into a colander, refresh with cold water and drain again.

Heat a wok over high heat, add 1 teaspoon of peanut oil and stir fry half the beef to seal and brown.

Transfer cooked beef to a plate.

Repeat with another teaspoon of oil and remaining beef.

Cover beef with aluminium foil to keep warm.

Heat remaining teaspoon of oil and stir fry onion for 2 minutes, add garlic and chilli and stir fry for another minute.

Add carrots and capsicum, cook for about 3 minutes.

Stir in noodles, fish sauce and lime juice, cook until noodles heated through.

Serve in bowls topped with herbs and peanuts.

Notes:

• I stirred the coriander and mint leaves through the stir fry just before serving and the heat did brown them a bit.
• Try piling the herbs on top to keep the vivid green (and impressive presentation).
• If you are not a big fan of fish sauce, substitute with soy sauce.
• Recipe created by Melissa Hughes for Kidspot.