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Sweet chilli & soy beef stir-fry with rice noodles

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 150g pkt rice stick noodles
  • 2 teaspoons peanut oil
  • 550g-piece beef rump steak, fat trimmed, thinly sliced across the grain
  • 1 red capsicum, seeded, cut into thin strips
  • 200g green round beans, cut into 5cm lengths
  • 3 shallots, trimmed, cut into 3cm lengths
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated fresh ginger
  • 80ml (1/3 cup) sweet chilli sauce
  • 60ml (1/4 cup) soy sauce
  • 1/3 cup torn fresh Thai basil


  • 1
    Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 4-5 minutes or until tender. Drain.
  • 2
    Meanwhile, heat the oil in a wok over high heat until just smoking. Stir-fry the beef for 2-3 minutes or until brown. Transfer to a plate.
  • 3
    Add the capsicum and beans to the wok. Stir-fry for 1-2 minutes or until the capsicum just starts to soften. Add the shallot, garlic and ginger. Stir-fry for 1 minute or until aromatic. Add the beef, sweet chilli sauce and soy sauce. Stir-fry for 1-2 minutes or until heated through and well combined. Stir in the basil.
  • 4
    Divide the noodles and beef stir-fry among serving bowls.

Source: taste.com.au


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