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beef

Beef Pad Thai


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Serves

4

Prep Time

10

Cook Time

8

Ingredients

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

Method

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.

Tips

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.