Thai-Style Beef and Vegetable Noodles
A quick and flavourful Thai-inspired stir fry with tender beef strips, colourful vegetables and rice noodles tossed in a fragrant sauce. Better than takeaway and on the table in 20 minutes.
Prep
10m
Cook
15m
Diff.
Eas
Serves
2
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Ingredients
Rice noodles, dry
dry rice noodles
Peppers, sweet, red, raw
1 capsicum, sliced
Garlic, raw
2 cloves
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
2 tablespoons
Oil, sesame
1 tablespoon
Limes, raw
1 lime, juice
Broccoli, raw
cut into florets
Beef, top sirloin steak, raw
thinly sliced
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Instructions
Soak the rice noodles in boiling water for 5–6 minutes until just tender. Drain and set aside.
Slice the beef thinly across the grain.
Whisk together the sauce: soy sauce, oyster sauce, fish sauce, a teaspoon of sugar and a splash of lime juice.
Heat a wok or large frying pan over very high heat. Add oil.
Stir fry the beef strips for 2 minutes until browned. Remove and set aside.
In the same wok, add a little more oil and stir fry the broccoli and capsicum for 2–3 minutes.
Add the garlic and cook for 30 seconds.
Return the beef to the wok. Add the drained noodles and pour over the sauce.
Toss everything together over high heat for 1–2 minutes until well coated and heated through.
Serve immediately topped with fresh coriander, sliced spring onion and a wedge of lime.
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