• Chilli Salted Beef Stir-Fry With Rice Noodles
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Chilli Salted Beef Stir-Fry With Rice Noodles

Chilli Salted Beef Stir-Fry With Rice Noodles

  1. 1 mL Water - PANTRY ITEM
  2. 1 Each Tbp Brown Sugar - PANTRY ITEM
  3. 1 Each Spring Onion
  4. 1 tbsp Soy Sauce - PANTRY ITEM
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 50 g Rice Noodles
  7. 1 Each Red Chilli
  8. 5 g Ginger
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 50 g Button Mushrooms
  12. 0 Bunch Baby Bok Choy
  13. 150 g Aged Grass-Fed Beef Rump Steak
  1. 1 mL Water - PANTRY ITEM
  2. 1 Each Tbp Brown Sugar - PANTRY ITEM
  3. 1 Each Spring Onion
  4. 2 tbsp Soy Sauce - PANTRY ITEM
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 100 g Rice Noodles
  7. 1 Each Red Chilli
  8. 10 g Ginger
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 100 g Button Mushrooms
  12. 1 Bunch Baby Bok Choy
  13. 300 g Aged Grass-Fed Beef Rump Steak
  1. 2 mL Water - PANTRY ITEM
  2. 2 Each Tbp Brown Sugar - PANTRY ITEM
  3. 2 Each Spring Onion
  4. 3 tbsp Soy Sauce - PANTRY ITEM
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 150 g Rice Noodles
  7. 2 Each Red Chilli
  8. 15 g Ginger
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 150 g Button Mushrooms
  12. 1 Bunch Baby Bok Choy
  13. 450 g Aged Grass-Fed Beef Rump Steak
  1. 2 mL Water - PANTRY ITEM
  2. 2 Each Tbp Brown Sugar - PANTRY ITEM
  3. 2 Each Spring Onion
  4. 4 tbsp Soy Sauce - PANTRY ITEM
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 200 g Rice Noodles
  7. 2 Each Red Chilli
  8. 20 g Ginger
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 200 g Button Mushrooms
  12. 1 Bunch Baby Bok Choy
  13. 600 g Aged Grass-Fed Beef Rump Steak
  1. 3 mL Water - PANTRY ITEM
  2. 3 Each Tbp Brown Sugar - PANTRY ITEM
  3. 3 Each Spring Onion
  4. 6 tbsp Soy Sauce - PANTRY ITEM
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 300 g Rice Noodles
  7. 3 Each Red Chilli
  8. 30 g Ginger
  9. 3 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 300 g Button Mushrooms
  12. 2 Bunch Baby Bok Choy
  13. 900 g Aged Grass-Fed Beef Rump Steak

Prep:

  1. Wash and roughly chop bok choy.
  2. Wash and finely slice spring onion.
  3. Pop a pan of water on to boil.
  4. Finely chop chilli.
  5. Peel and crush garlic.
  6. Cut beef into 2cm strips.
  7. Peel and grate ginger.

Method:

  1. To make sauce, combine the soy, garlic, ginger, sugar and water in a small bowl. Set aside.
  2. Serve the beef stir-fry with the noodles and top with the remaining spring onion.
  3. Heat a wok or large frying pan over a high heat. Add beef in 300g batches. Stir-fry for about 2 minutes or until browned. Remove.
  4. In a separate bowl, toss the beef with chilli and a little oil. Use as much or as little chilli as you like. Season well with salt and pepper.
  5. Boil noodles for 6-8 minutes until tender. Drain, rinse and then toss with a little oil to avoid sticking. Divide into serving bowls.
  6. Heat a little oil in the same wok. Add the mushrooms and stir-fry for 2 minutes. Return all beef to the wok and add the sauce. Stir-fry for 2 minutes or until the beef is cooked through. Add the bok choy. Stir-fry for a further minute. Remove from heat. Toss through the spring onions (reserving a little).
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