A wonderful Thai inspired stir fry which makes the most of our lovely locally sourced beef. Any frying steak will do – I choose a small piece of rump. I used thick rice ribbon noodles, which I soaked for 8 minutes in boiling water to cook, then drained and refreshed in cold water until they were required. The ‘skill’ in stir-frying is to get ALL of your prep out of the way before you start cooking. Line all of your ingredients up in the order you’ll need them. You can’t leave the pan unattended or allow the dish to cook for an extra couple of minutes if you want those great, fresh crunchy veggies and distinct spicy flavours
Serves: 4
Cooking & Preparation time: 20-30 minutes
Ingredients
- 2-3 tbsp Groundnut Oil or Chilli Oil
- 4 cloved Garlic, sliced
- 2 Dried Red Chillies, deseeded & thinly sliced
- 200g Rump Steak, thinly sliced
- 100g Chestnut Mushrooms, sliced
- 1 tbsp Dark Soy Sauce
- 2 tbsp Fish Sauce
- 1 tsp Brown Sugar
- 3-4 small Plum Tomatoes, halved
- 1 Pak Choi, chopped
- 200g Rice Noodles, soaked in boiling water to cook (according to instructions)
- 4 Spring Onions, sliced
- a handful of chopped Coriander Leaves
Method
- Heat the oil in a wok or deep frying pan and fry the garlic and chilli briefly – don’t allow to burn
- Add the beef and stir fry for a few seconds before adding the mushrooms. If the beef sticks, add a splash of water to deglaze the pan. Cook for a couple of minutes until the mushrooms start to soften a little
- Stir in the sauces and sugar, then the Pak Choi and tomatoes. Turn down the heat a little and allow to steam for a minute or 2, stirring occasionally.
- Add the spring onions and noodles and toss well. Allow to heat through for a couple of minutes before adding the coriander, then serve
James's Recipes 