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Stir-Fried Spicy Beef with Rice Noodles

For a quick and easy mid-week meal you can't look past this tasty Asian-inspired noodle dish.

Stir-Fried Spicy Beef with Rice Noodles

Serves 4

6 dried shiitake mushrooms

2 tbsp chopped coriander roots and stalks

1 stalk lemongrass, chopped

1 long red chilli, chopped

3cm piece ginger, peeled

3 cloves garlic

2 tbsp peanut oil

400g beef mince

2 tbsp fish sauce

1½ tbsp oyster sauce

½ bunch baby choy sum, chopped, stalks and leaves separated

½ cup garlic chives, chopped

1 cup Thai basil leaves

½ cup coriander leaves

700g fresh flat rice noodles

4 eggs

fried shallots and extra red chilli, to serve

Cover mushrooms with boiling water. Set aside for 30 minutes. Drain, reserving cup liquid. Trim and slice mushrooms.

Process coriander roots and stalks, lemongrass, chilli, ginger and garlic in a small food processor until smooth.

Heat half the oil in a large wok over medium high heat. Add coriander mix; cook, stirring, 2 minutes. Add beef; cook, stirring, 2-3 minutes until changed in colour. Add mushrooms, reserved liquid, fish sauce and oyster sauce. Simmer, stirring, 2 minutes. Add choy sum stalks; stir-fry
1 minute. Add choy sum leaves and chives, stir-fry 1 minute. Add basil and coriander leaves, stir-fry until just wilted.

Meanwhile, cook noodles according to packet directions. Toss through beef mixture.

Fry eggs in remaining oil until whites are set. Divide noodle mixture among bowls; top with egg. Garnish with shallots and extra chilli. Serve.

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