Why recepie famous for?
Ingredients
500g beef rump, trimmed and cut into thin strips,1 tsp Chinese five-spice powder,
300g pack ready-cooked rice noodle,
1 large red chilli,
1 fat garlic clove,
chopped 4cm piece ginger,
peeled and cut into matchsticks,
1 stick lemongrass, trimmed and sliced,
2 tbsp sunflower oil 100g sugar snap peas, cut into thin strips
8 baby corn, sliced diagonally
6 spring onions,
trimmed and sliced diagonally,
½ lime,
2 tbsp soy sauce,
1 tbsp fish sauce,
2 tbsp roasted peanut,
roughly chopped coriander, to serve,
Instructions
Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.
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