Thai stir-fry with noodles, sweet chili sauce and basil.
Author: Meat & Livestock Australia
Serves: 4 person(s)
Preparation Time: 10 mins
2 tsp canola oil
1 tsp crushed garlic
2 green onions (spring onions/scallions), sliced
1 carrot, cut into strips
2 tsp Thai red curry paste
2 Tbsp sweet Thai chili sauce
3 oz cherry tomatoes, quartered
4 Tbsp chopped basil or coriander
4 oz Chinese dried noodles, cooked to package directions
Mix beef strips with oil and garlic. Heat wok or frying pan on high (no need to add any extra oil). Stir-fry beef strips in small batches for 1 to 2 minutes. Remove when cooked and allow pan to reheat before stir-frying next batch.
Add onions and carrot to pan with a sprinkling of water, stirring for 2 to 3 minutes. Return stir-fried beef strips. Stir in curry paste, chili sauce, tomatoes, and basil. Add cooked noodles. Toss to heat through, about 1 to 2 minutes.
Beef strips available at point of purchase for stir-frying
Prepared from blade, fillet, rib eye [Scotch fillet], round, rump, sirloin, or topside steak.
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