Beef Pad Thai Recipe | Lamb and Beef

500 g	beef strips
3	cloves garlic, finely chopped
1 -2	small red chillies, seeded and chopped
250 g	dried thick rice noodles
1 tbsp	oil
2	eggs, lightly beaten
0.25 cup	fish sauce
0.33 cup	fresh lime juice
2 tbsp	brown sugar
0.25 cup	chopped roasted peanuts
0.5 cup	fresh coriander leaves
	lime wedges to serve (optional)
1 cup	bean sprouts, trimmed

1	Add a little oil to the beef, the add garlic and chilli. Mix well and set aside. Soak the noodles in boiling water for 7 minutes or until just soft. Drain and set aside. (Or prepare according to packet instructions). In a separate bowl whisk the fish sauce, lime juice and brown sugar, whisk until the sugar is dissolved.
2	Heat the wok, ensure it is hot. Heat the oil in the wok, add the egg and cook for 1-2 minutes or until set and cooked. Remove from the wok and shred. Set aside to add later.
3	Heat the wok, ensure it is hot. Heat the oil in the wok, add the egg and cook for 1-2 minutes or until set and cooked. Remove from the wok and shred. Set aside to add later.
4	Reheat the wok, stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
5	Return the beef to the wok, add the noodles, toss for 1 minute. Add the sauce mixture, along with the shredded egg and toss for a further minute. Sprinkle with bean sprouts, peanuts and coriander leaves to serve.
6	Serving suggestion: Serve with lime wedges if desired.

1	Coat the meat in oil instead of adding oil to the wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.
2	Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.