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Sunday, May 13, 2007
0 Comments ::  :: Serves 2, >30 Minutes, Main Course, Beef
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Crunchy Stir-fry with Beef, Leek and Carrot
Ingredients:
- 110g rice Noodles
- 2 tsp Corn Flour
- 1 tsp Chinese five-spice
- 1/2 tsp mild Chilli powder
- 440g Beef stir-fry strips
- 2 tbsp Groundnut oil
- 1 stem Lemongrass, leaves/tops removed and finely sliced
- 1 large Garlic clove, crushed
- 4cm piece fresh Ginger, peeled and cut into matchsticks
- 6 spring Onions, finely sliced into strips
- 1 medium Leek, finely sliced into strips
- 1 medium Carrot, cut into matchsticks
- 3 tbsp dry Sherry
- Soy sauce
- 2 tbsp Water
- Salt and Pepper
Method:
- Soak the noodles in a large bowl with warm water for 15 minutes.
- Mix beef strips with Chinese five spice and corn flour in a bowl.
- Place a wok on high heat and when very hoe, add 1 tbsp of oil and fry the meat for 2 minutes. Remove the beef from the wok.
- Add the remianing oil, garlic, ginger, lemongrass and chilli to the wok, fry for 30 seconds, then add spring onions, carrots and leeks. Toss for another 30 seconds.
- Add sherry, soy sauce and water to the wok and stir for 1 minutes.
- Drain the noodles and add to the wok, mixing well with the vegetables.
- Return the beef to the wok and toss well for a minute.
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