Thai Beef with Noodle Stirfry
Serves 4
Ingredients
- 500g Beef Schnitzel, cut into thin strips
- 2 Garlic Cloves, crushed
- 1 tsp Basil, chopped and 1/2 tsp for noodles
- 2 Carrots, peeled and finely diced
- 2 tbsp Olive Oil and 2tbsp for Noodles
- 5 Sping Onions, sliced diagonally
- 2 tsp Red Curry Paste and 1/2 tsp for noodles
- Sweet Chilli Stirfry Sauce
- 2 Celery Sticks, chopped
- 2 tbsp Chilli Minced
- 2 pkt Instant Noodles
- Green Capsicum
- Red Capsicum
- 1 C Broccoli Florets
Method
Place the olive oil into a wok or saute pan. Heat until a haze is given off. Add the beef and stirfry very quickly. Add the garlic, curry paste and basil. Stir well, then add the stirfry sauce and simmer until tender. Meanwhile, blanch the noodles in boiling water for 30 seconds and drain. Rinse under cold water and drain again (toss through a little oil to prevent sticking). In another wok or saute pan, heat the oil until very hot, add the broccoli, carrots and celery and stirfry for 1 minute. Add the remaining ingredients and stirfry until hot. Arrange noodles onto plates, top with the Thai beef and garnish with coriander and toasted cashews.
