Chilli Beef

Main
POINTS Value: 3.5
Servings: 4
Preparation Time: 20 min
Cooking Time: 10 min
Level: Moderate


Ingredients

175 g uncooked rice noodles, (6oz), medium
5 spray low-fat cooking spray
225 g beef rump steak, (8oz), thinly sliced
1 fresh red chilli(s), use large red chilli, deseeded and thinly sliced
1 stem lemon grass stems, 5cm (2 inch) piece finely chopped
6 shallots, sliced
1 medium red green or yellow pepper(s), red, deseeded and sliced
2 teaspoon spice, Thai 7
150 g cabbage, Chinese or pak choi, (5 1/2 oz), shredded
1 medium carrot, pared into strips (use a peeler)
1 clove garlic, crushed
1 teaspoon ginger, grated fresh root
850 ml fresh hot veg stock, (1 1/2 pints)
1 pinch salt
sprinkle of pepper, freshly ground black
2 tablespoon fresh coriander, chopped

Instructions

1. Cover noodles with boiling water and soak for 6 minutes, or to pack instructions.

2. Meanwhile, spray a wok or large frying pan with low fat cooking spray and fry the steak briskly for 1 minute. Add the chilli, lemongrass, shallots, pepper and Thai spice. Cook for 1 more minute.

3. Add the pak choi or cabbage, carrot, garlic and ginger. Pour in the stock. Simmer gently for 5 minutes.


4. Drain the noodles. Add to the wok and heat for a minute or two. Season, then serve, sprinkled with chopped fresh coriander.

Cook’s tip: Save time by using prepared “fresh” lemongrass, garlic and ginger, sold in small jars. Refrigerate once opened, and use within 6 weeks.