This was a bitsa meal – things needed using up in the fridge and it turned out being rather tasty! A slight phone miscommunication meant that all chillies and peppers were used up in this, but as we enjoy spicy food it wasn’t a bad thing. If you don’t enjoy the burn – feel free to scale down the chilli quantity!
This served around 5 people
- 3 x Chillies
- Thumb sized piece of ginger
- Small bunch of Coriander
- Bunch of Spring Onion
- 4 x Pak Choi
- Beansprouts
- 2 x Peppers
- Sirloin steak or rump steak cut into strips and any visible fat removed (enough to serve quantity of people)
- 2 x pack of ready rice noodles
- 1 x tablespoon of garlic olive oil
- Boiled water (in case the ingredients stick)
Sauce
- 2 Tablespoon low salt soy sauce
- 2 Tablespoon oyster Sauce
- 1 Tablespoon of Corn flour
- 2 Tablespoon of Sherry
Make your sauce in a small bowl and stir well to dissolve corn flour (you may need to stir again before adding to pan).
Finely slice your chillies and peel and finely chop your ginger. Slice the green tops of the spring onion, slice the pak choi and slice and deseed your peppers.
Put a large frying pan or wok on a high heat and add the oil. Once the oil is hot and starts to smoke add your chilli and ginger and fry for a couple of minutes, then add your strips of steak and fry for a further few minutes until coloured. Add your spring onions, peppers and stir fry for a further 2 minutes, followed by pak choi and finally a few handfuls of beansprouts and your noodles.
Pour over your sauce, you may need to add some boiled water if it begins to stick and stir to coat, cook for a minute or so to burn off the alcohol from the sherry. Chop finely and add your coriander and serve immediately.
palmernoms 