Prep Time 10 mins
Cooking Time 10 mins
You will need either a large frying pan or a wok
250g dried rice noodles
2 tablespoons of vegetable oil
1 teaspoon 5 spice powder
600g beef rump, thinly sliced 1 yellow pepper, cut in half, seeds removed and sliced into strips
1 head of pak choi
1 carrot, washed, peeled, then cut into ribbons with a potato peeler
1 large clove of garlic, grated
½ inch piece of fresh ginger, peeled and grated
1 red chilli, cut in half, deseeded and finely sliced
2½ tablespoons hoisin sauce
1½ tablespoons soy sauce
6 tablespoons water
6 spring onions, finely chopped
Plunge the noodles into boiling water, then reduce the temperature and simmer for 1 minute, drain and set aside.
While the noodles are cooking, heat a large wok or frying pan until very hot.
Sprinkle 5 spice powder over the sliced beef and mix well.
Pour half the oil into the hot wok, quickly add beef slices and stir fry for 2 or 3 minutes.
Remove the beef from the wok and keep warm.
Return the wok to the heat, add the remaining oil and stir fry the sliced peppers for 2 minutes before adding the pak choi, carrot ribbons, garlic, ginger, chilli, hoisin sauce, soy sauce and water, stir for 1 minute to combine while adding the cooked beef.
Sprinkle with spring onions before serving with rice noodles.
Recipe from www.beefandlambni.com by kind permission