Rice Noodles with Beef and Thai Vegetables

Rice Noodles with Beef and Thai Vegetables

Rice Noodles with Beef and Thai Vegetables

An easy Thai Recipe with rice noodles and vegetables that requires marinating time and preparing a sauce, all cooked in a wok

November 27, 2012

Cuisine

serves for

4

total time

1 HR 0 MIN

ingredients

500 g, fillet
Oil
3 tbsp
2 tbsp
200 g, rice
1/2 bunch, chopped
4 each, halved
1 tbsp, grated
1 clove, finely chopped
4 tbsp
1 tbsp
1 tbsp
2 tbsp, unsalted, chopped
leaves

Preparation

Cut the meat across the grain into bite-size pieces. Add 2 tablespoons oil, soy sauce and freshly milled pepper. Cover and marinate for about 30 minutes.

Cook the rice noodles in boiling, salted water according to instructions on the packet until al dente and drain.

Heat a wide shallow pan. Remove the meat from the marinade, put into the pan and cook for a few minutes, until cooked to your liking.

Heat the remaining oil in a frying pan or wok and gently cook the spring onions and leeks for 3 minutes until softened. Add the the ginger and garlic and cook for 2-3 minutes.

Stir in the oyster sauce, sugar and rice wine and simmer for 2 minutes.

Put the noodles in serving bowls, add the meat and vegetables and scatter the chopped peanuts over the top.

Garnish with coriander leaves and wild garlic.

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