Sweet Chilli Beef 

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Thai stir-fry with noodles, sweet chilli sauce and basil.

Suggestions:

Serve with grated cucumber and a slice of lime. Garnish with basil or coriander leaves.

Ingredients:

500 g lean beef stir-fry strips

2 tsp canola oil

1 tsp crushed garlic

2 spring onions, sliced

1 carrot, cut into strips

2 tsp Thai red curry paste

2 Tbsp sweet Thai chilli sauce

80 g cherry tomatoes, quartered

4 Tbsp chopped basil or coriander

120 g dried Chinese noodles, cooked to packet directions

Directions:

To prepare beef strips, put recommended cut, covered, into freezer until firm (about 30 minutes). Slice across the grain of the steak in very thin strips.

Mix beef strips with oil and garlic.

Heat wok or frypan on high (no need to add any extra oil). Stir-fry beef strips in small batches for 1-2 minutes. Remove when cooked and allow pan to reheat before stir-frying next batch.

Add onions and carrot to pan with a sprinkling of water, stirring for 2-3 minutes. Return stir-fried beef strips.

Stir in curry paste, chilli sauce, tomatoes and basil or coriander. Add noodles. Toss to heat through, about 1-2 minutes.

Variations:

Recommended Cuts:
Beef strips available at point of purchase for stir-frying
or
Prepared from blade, fillet, rib eye [Scotch fillet], round, rump, sirloin or topside steak.

Author:

Meat & Livestock Australia

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