Rice Noodles with Beef and Thai Vegetables

 Rice Noodles with Beef and Thai Vegetables

Rice Noodles with Beef and Thai Vegetables

Recipe for thai rice noodles with beef and vegetables, leek, scallion, and peanuts

April 2, 2013

Cuisine

serves for

1

total time

0 HR 0 MIN

ingredients

Beef
500 g, fillet
Oil
3 tbsp
Soy sauce
2 tbsp
Pepper
noodles
200 g, rice
Scallion
1 bunch, chopped
leek
4 each, halved
Ginger
1 tbsp, grated
Garlic
1 clove, chopped
oyster sauce
4 tbsp
sugar
1 tbsp
Wine
4 tbsp, rice
peanuts
2 tbsp, chopped
Coriander
leaves
Garlic
wild

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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