• Pepper Beef Rice Noodle Stir-Fry
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Pepper Beef Rice Noodle Stir-Fry

Pepper Beef Rice Noodle Stir-Fry

  1. 1 Each Zucchini
  2. 1 Each Spring Onions
  3. 1 tbsp Soy Sauce - PANTRY ITEM
  4. 50 g Rice Noodles
  5. 1 Each Red Chilli
  6. 1 tbsp Hoisin Sauce
  7. 1 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 0 tsp Coarsely Ground Black Pepper - PANTRY ITEM
  10. 1 Each Carrot
  11. 150 g Aged Grass Fed Beef Rump
  1. 1 Each Zucchini
  2. 1 Each Spring Onions
  3. 1 tbsp Soy Sauce - PANTRY ITEM
  4. 100 g Rice Noodles
  5. 1 Each Red Chilli
  6. 1 tbsp Hoisin Sauce
  7. 1 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tsp Coarsely Ground Black Pepper - PANTRY ITEM
  10. 1 Each Carrot
  11. 300 g Aged Grass Fed Beef Rump
  1. 2 Each Zucchini
  2. 2 Each Spring Onions
  3. 2 tbsp Soy Sauce - PANTRY ITEM
  4. 150 g Rice Noodles
  5. 2 Each Red Chilli
  6. 2 tbsp Hoisin Sauce
  7. 2 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tsp Coarsely Ground Black Pepper - PANTRY ITEM
  10. 2 Each Carrot
  11. 450 g Aged Grass Fed Beef Rump
  1. 2 Each Zucchini
  2. 2 Each Spring Onions
  3. 2 tbsp Soy Sauce - PANTRY ITEM
  4. 200 g Rice Noodles
  5. 2 Each Red Chilli
  6. 2 tbsp Hoisin Sauce
  7. 2 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tsp Coarsely Ground Black Pepper - PANTRY ITEM
  10. 2 Each Carrot
  11. 600 g Aged Grass Fed Beef Rump
  1. 3 Each Zucchini
  2. 3 Each Spring Onions
  3. 3 tbsp Soy Sauce - PANTRY ITEM
  4. 300 g Rice Noodles
  5. 3 Each Red Chilli
  6. 3 tbsp Hoisin Sauce
  7. 3 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 tsp Coarsely Ground Black Pepper - PANTRY ITEM
  10. 3 Each Carrot
  11. 900 g Aged Grass Fed Beef Rump

Prep:

  1. Peel and crush garlic.
  2. Finely chop red chilli.
  3. Peel and dice carrot.
  4. Rinse and chop spring onions.
  5. Pop a pan of water on to boil.
  6. Rinse and chop zucchini.

Method:

  1. Heat a large, non-stick wok over a high heat until very hot. Add beef in 300g batches. Stir-fry for 2 minutes, or until browned but not cooked through. Transfer to a bowl.
  2. Cut beef into thin strips with a sharp knife. Combine beef with soy sauce, pepper and a little oil. Stand for 5 minutes.
  3. Heat olive oil (1 tsp/person) in same hot wok. Add zucchini and carrot. Stir-fry for about 3 minutes, or until almost tender. Add garlic and chilli and stir-fry for a minute more.
  4. Boil noodles for 6-8 minutes until tender. Drain, rinse and then toss with a little oil to avoid sticking.
  5. Return beef to wok with noodles and hoisin sauce. Stir-fry until hot and beef is cooked. Serve and sprinkle over spring onions.
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