Stir-Fried Beef with Noodles
PREPARATION: 15 MINUTES, PLUS 10 MINUTES SOAKING, COOKING: 10 MINUTES
1/2 teaspoon (2 ml) tamarind paste
2 tablespoons (30 ml) boiling water
2 teaspoons (10 ml) low-sodium soy sauce, plus extra to serve
1 teaspoon (5 ml) sesame oil
2 teaspoons (10 ml) rice wine (sake or mirin) or sherry
1/2 cup (90 g) thin dried rice noodles, such as vermicelli
1 tablespoon (15 ml) sunflower oil
1/2 pound (250 g) lean rump steak, trimmed and cut into strips
1 small onion, cut into wedges
2 teaspoons (10 ml) finely chopped lemongrass
1 red chile, seeded and finely chopped
2 large cloves garlic, crushed
1/2 cup (100 g) snow peas, halved diagonally
6 baby corn, sliced into rounds
1/2 cup (100 g) fresh shiitake or cremini mushrooms, sliced
1 In a small bowl, combine the tamarind paste and boiling water and let soak for 10 minutes, stirring frequently to break down the paste. Combine the resulting tamarind liquid with the soy sauce, sesame oil and rice wine.
2 While the tamarind is soaking, soak the rice noodles in boiling water for 4 minutes, or according to the package instructions. Drain, rinse under cold running water and set aside to drain thoroughly.
3 Heat the sunflower oil in a wok or very large frying pan over high heat, add the beef and stir-fry for about 3 minutes, or until cooked through. Use a slotted spoon to remove the beef from the wok and set it aside.
4 Add the onion, lemongrass, chile and garlic to the wok and stir-fry over a high heat for 1 minute. Add the snow peas, corn and mushrooms and continue stir-frying for another 2 minutes.
5 Return the beef to the wok. Add the tamarind mixture and the noodles and stir for 1 minute to heat through. Serve immediately.
Each serving provides
465 calories, 32 g protein, 17 g fat (3 g saturated fat), 48 g carbohydrate (7 g sugars), 5 g fiber, 447 mg sodium
|Stir-Fried Beef with Noodles|