• Ashleigh Fynn

Steak Stir Fry



Stir Fry is often thought of as a quick dish that can easily be thrown together but what most don't realise is that it is quick cooking with a lot of preparation. To make the dish, and your life, easier chop everything so that you are ready to go before you start heating up the wok. Next up, let's talk noodles, each have their own preparation and cooking instructions and there isn't one size fits all so take the time follow the instructions and you will be rewarded with perfect, tender bouncy noodles.


Confession time: While the picture above looks beautiful we definitely removed the steak and cut it into bite size chunks.


Time: 1 hour

Serves: 4

Difficulty: Easy


Ingredients:


Stir fry

  • 500 g fillet

  • salt and pepper to taste

  • 4 tablespoons of canola oil, divided

  • 1 vermicelli rice noodle cake

  • 2 peppers (we used one yellow and one green)

  • 1/2 onion thinly sliced

  • 1 large garlic clove (or 2 small ones) thinly sliced

  • 2 red chillies

  • 2 spring onion, 1 cut into quarters (batons) and the other thinly sliced.

  • Coriander and mung beans (optional)

Sauce

  • 60 ml hoisin sauce

  • 30 ml fish sauce

  • 30 ml soy sauce

  • 2 tsps sugar

  • 1 tsp rice wine vinegar

Method

  1. Start by soaking your rice noodles in warm water (from the tap is fine) for about 5 minutes. You want them soft and bouncy.

  2. Make sure to take your meat out of the fridge 15 minutes before cooking so that it can come to room temperature. Season liberally with salt and pepper.

  3. Heat 2 tablespoons of the oil in a pan until it is smoking then place your steak in the pan and let it cook for 6 minutes, flipping every 30 seconds so that you get a nice even crust on the outside.

  4. Remove from the pan and let rest for 6 minutes (do not, i repeat do not cut into it the juices will run out and you will be left with dry meat and yourself to blame)

  5. Boil a pot of water, add your noodles and cook for 1 minute, remove and place in a bowl of cold water. Drain and set aside.

  6. Place a wok on high heat and add the rest of the oil, when the oil is hot add the onions and garlic keep stirring and let cook until fragrant (1-2 minutes) next add the peppers and let cook for another 2 minutes until they begin to soften. Finally add in your noodles and sauce and toss until all the sauce has been absorbed into the noodles.

  7. Add your spring onion batons and chilli for the final minute of cooking

  8. Taste to see if the everything is cooked perfectly (the vegetables should have a good crunch to them and the noodles should be al dente)

  9. Add to a bowl, top with thinly sliced pieces of steak, mung beans, thinly sliced spring onion and coriander.

Happy Cooking!


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#Stirfry #Beef #Asian

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