Thai beef with noodle stirfry

Yield: 4 servings

Measure Ingredient
500 grams Tenderbeef schnitzel; cut into thin
\N \N ; strips
2 tablespoons Olive oil
2 \N Cloves garlic; crushed, or 2
\N \N ; teaspoons Greggs
\N \N ; crushed garlic
2 teaspoons John West red curry paste
1 teaspoon John West chopped basil
42 \N 5 g Watties sweet chilli stirfry sauce
2 packs Maggi 2-Minute noodles
1 cup Broccoli florets
5 \N Spring onions; sliced diagonally
2 \N Celery sticks; chopped
2 \N Carrots; peeled and finely
\N \N ; diced
1 \N Green or red capsicum; deseeded and sliced
2 tablespoons Olive oil
½ teaspoon John West minced chilli; curry paste and
\N \N ; basil




Place the olive oil into a wok or saut‚ pan. Heat until a haze is given off.

Add the beef and stirfry very quickly.

Add the garlic, curry paste and basil. Stir well, then add the stirfry sauce and simmer until tender.

Meanwhile, blanch the noodles in boiling water for 30 seconds and drain.

Rinse under cold water and drain again (toss through a little oil to prevent sticking).

In another wok or saut‚ pan, heat the oil until very hot, add the broccoli, carrots and celery and stirfry for 1 minute.

Add the remaining ingredients and stirfry until hot.

Arrange noodles onto plates, top with the Thai beef and garnish with coriander and toasted cashews.

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