1 1

Pepper Beef Rice Noodle Stir-Fry

Pepper Beef Rice Noodle Stir-Fry

Ingredients for One

  1. 150 grams aged grass fed beef rump
  2. 50 grams rice noodles
  3. 0.5 spring onions
  4. 0.5 carrot
  5. 0.5 cloves garlic
  6. 0.5 red chilli
  7. 0.5 tbsp hoisin sauce
  8. 1 zucchini
  9. 0.25 tsp coarsely ground black pepper - PANTRY ITEM
  10. 0.5 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams aged grass fed beef rump
  2. 100 grams rice noodles
  3. 1 spring onions
  4. 1 carrot
  5. 1 cloves garlic
  6. 1 red chilli
  7. 1 tbsp hoisin sauce
  8. 1 zucchini
  9. 0.5 tsp coarsely ground black pepper - PANTRY ITEM
  10. 1 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams aged grass fed beef rump
  2. 200 grams rice noodles
  3. 2 spring onions
  4. 2 carrot
  5. 2 cloves garlic
  6. 2 red chilli
  7. 2 tbsp hoisin sauce
  8. 2 zucchini
  9. 1 tsp coarsely ground black pepper - PANTRY ITEM
  10. 2 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams aged grass fed beef rump
  2. 300 grams rice noodles
  3. 3 spring onions
  4. 3 carrot
  5. 3 cloves garlic
  6. 3 red chilli
  7. 3 tbsp hoisin sauce
  8. 3 zucchini
  9. 1.5 tsp coarsely ground black pepper - PANTRY ITEM
  10. 3 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Prep:

  1. pop a pan of water on to boil
  2. rinse and chop zucchini
  3. peel and dice carrot
  4. peel and crush garlic
  5. rinse and chop spring onions
  6. finely chop red chilli

Method:

  1. Cut beef into thin strips with a sharp knife. Combine beef with soy sauce, pepper and a little oil. Stand for 5 minutes.
  2. Boil noodles for 6-8 minutes until tender. Drain, rinse and then toss with a little oil to avoid sticking.
  3. 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.
  4. 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.
  5. Return beef to wok with noodles and hoisin sauce. Stir-fry until hot and beef is cooked. Serve and sprinkle over spring onions.
View full details