Thai beef with noodle stirfry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Tenderbeef schnitzel; cut into thin |
| ; strips | ||
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic; crushed, or 2 | |
| ; teaspoons Greggs | ||
| ; crushed garlic | ||
| 2 | teaspoons | John West red curry paste |
| 1 | teaspoon | John West chopped basil |
| 42 | 5 g Watties sweet chilli stirfry sauce | |
| 2 | packs | Maggi 2-Minute noodles |
| 1 | cup | Broccoli florets |
| 5 | Spring onions; sliced diagonally | |
| 2 | Celery sticks; chopped | |
| 2 | Carrots; peeled and finely | |
| ; diced | ||
| 1 | Green or red capsicum; deseeded and sliced | |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | John West minced chilli; curry paste and |
| ; basil | ||
Directions
BEEF
NOODLES
Beef:
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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