Wednesday, February 18, 2009

Curried noodle and beef stir-fry

Ingredients (serves 4)
* 450g packet fresh rice noodles
* 2 tablespoons peanut oil
* 600g lean beef rump steak, thinly sliced
* 1 brown onion, halved, thinly sliced
* 1 red capsicum, thinly sliced
* 150g button mushrooms, quartered
* 1 garlic clove, crushed
* 2cm piece fresh ginger, peeled, grated
* 2 teaspoons mild curry powder
* 1 bunch choy sum, trimmed, chopped
* 1/4 cup oyster sauce
* 2 tablespoons soy sauce

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
2. Heat a wok over high heat. Add 2 teaspoons of oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Remove to a plate. Repeat with 2 teaspoons oil and remaining beef.
3. Add remaining oil, onion, capsicum, mushrooms, garlic and ginger to wok. Stir-fry for 2 minutes or until vegetables are tender. Add curry powder. Stir-fry for 1 minute or until fragrant.
4. Return beef and juices to wok with choy sum and noodles. Add oyster sauce and soy sauce. Stir-fry for 2 to 3 minutes or until choy sum is tender and noodles heated through.

Notes & tips
* You can find fresh rice noodles in the chilled section of the supermarket.

Super Food Ideas - Page 76
Recipe by Cathie Lonnie


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