Thai Chilli Beef Stir Fry

We have used Kecup Manis, which is a sweet soy, however this can be substituted with soy and brown sugar. We have also kept the chilli levels down to just a mild intensity, but please increase to suit your person taste.

You should find fresh hokkien noodles in the chilled section of the supermarket, if not, use dried rice noodles.

Ingredients

• 200g beef, sliced into strips
• 200g Hokkien or Singapore Noodles, Fresh
• 1 tsp. olive oil
• Splash of Soy Sauce
• 1 clove crushed garlic
• ½ tsp. chilli sauce or paste (or to taste)

Vegetables:

• 2 cloves garlic
• 1 tsp. ginger, grated
• ½ tsp. chilli paste or sauce
• 1 carrot, cut into small pieces
• 2 spring onions (scallions), sliced
• 4 mushrooms, sliced
• ½ red capsicum (bell pepper), sliced
• 1 cup broccoli, cut into florets

Sauce:

• 1 tbsp. fish sauce
• 2 tbsp. fresh lime juice
• 2 tbsp.  Kecup Manis (sweet soy)
• ½ crushed chilli
• 2 tbsp. sweet chilli sauce
• 2 tbsp. Mirin (rice wine vinegar)

Method

1. Mix all the sauce ingredients together in a small bowl and set aside.
2. Place noodles in a large bowl and pour boiling water over noodles and let sit for 2 minutes. Drain and set aside.
3. Heat 1 tbsp. olive oil in a non-stick fry pan on med heat, and stir fry the red capsicum and broccoli for a couple of minutes.  Add carrot stir for a minute and ¼ cup water.  Add mushrooms, 1 clove garlic and ginger, stir and place a lid on to cook a further 2 minutes.
4. Now add the noodles to the vegetables and also the spring onion and mix in and then pour the sauce over and stir so all incorporated. 
5. Meanwhile heat another frypan (small) with olive oil and quickly brown the beef for 1 minute then add the garlic, chilli and a splash of soy sauce, stir fry for 1 more minute until seared.
6. Divide the noodles onto 2 plates and place beef on top.
7. Serve with a quick squeeze of lime juice over the dish.