Thai Beef with Noodle Stir Fry

Ingredients

• Beef

  East of Chicago

  100g

• Basil

  Spices, dried

  1 ½ tsp, ground or 2g

• s

  Charras

  200g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

• Curry paste

  2 ½ tsp or 13g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Celery

  Raw

  200g

• Chilli Dip

  Marks & Spencer

  200g

• Egg noodles

  Dry, unenriched

  2 cup or 76g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Broccoli

  Flower clusters, raw

  1 cup flowerets or 71g

Directions

1. Place the olive oil into a wok or saute 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 saute 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.

Similar Foods

• Lamb Stir-Fry with Zucchini Noodles
• Cumin-Scented Stir-Fried Beef with Celery
• Prawn and Noodle Stir-fry
• Vegetable Stir Fry Mung Bean Noodles
• Beef Stir Fry
• Paleo Ground Beef Stir-Fry