Image From: jamieoliver.com
It’s a very simple dish but the variety of vegetables not only makes it tasty and colorful, but easy on the digestive tract as well. Just toss the beef slices in soy sauce and marinate for 30 minutes for maximum taste before stir frying it.
For those who want to take a break from an all-meat meal and mix the meat with some vegetables and grains, can make this light yet savory dish and serve it with either boiled rice or noodles.
A very delicious recipe for the dish!
250g dried medium egg noodles
350g steak, thinly sliced
2 garlic cloves, peeled and finely sliced
a thumb-sized piece of fresh ginger, peeled and finely sliced
1–2 large fresh red chilies, finely sliced
200g peanut shoots or bean sprouts
Juice of ½ a lime
1 large red pepper, deseeded and finely sliced
A handful of snow peas, finely sliced
A handful of baby corn, quartered lengthways
6 spring onions, trimmed and finely sliced
A bunch of fresh coriander, leaves picked and roughly chopped
Lettuce leaves, to serve
Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
Recipe taken from: Jamie Oliver.
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