Beef stir fry
- November 2010
- Serves 4
- Takes 20 minutes to make, 3 minutes to cook
Low fat and gluten-free, this Thai beef stir-fry recipe is ready in a flash but doesn’t scrimp on flavour.
- 6.9g (2.1g saturated)
- 49.9g (7.4g sugar)
- 200g dried rice noodles
- 350g sirloin steak, trimmed and thinly sliced
- 2 tbsp gluten-free sweet chilli sauce, such as Encona, available from most supermarkets
- 2 garlic cloves, thinly sliced
- 2 tsp finely grated fresh ginger
- 1 tbsp sunflower oil
- 8 spring onions, sliced
- 150g mangetout or sugar snap peas, trimmed
- 2 tbsp fish sauce
- 2 tbsp lime juice
- Small bunch of Thai basil or sweet basil leaves
- Cook the noodles according to the packet instructions. Drain well, then set aside. Meanwhile, put the steak in a bowl with half the chilli sauce, the garlic and ginger, then toss to coat.
- Heat the oil in a wok or large frying pan over a high heat. Stir-fry the beef for 1 minute or until the beef is browned. Remove from the pan, then set aside.
- Wipe the pan clean, then return to a medium-high heat. Add the spring onion, mangetout or sugar snap peas and 2 tbsp water, then stir-fry for 1 minute until the mangetout/peas are just tender. Return the beef to the pan with any cooking juices.
- Add the cooked noodles, fish sauce, lime juice and remaining sweet chilli sauce, then stir-fry for 1 minute more or until heated through. Stir in the basil leaves, then divide among bowls and serve immediately.
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