Sweet Chili Beef
Thai stir-fry with noodles, sweet chili sauce and basil.
Preparation Time: 10 mins
Cooking Time: 15 mins
Extra Time: 30 mins
(for freezer and pre-cooking noodles)
Yield: 4 x approx. 1-1/4 cup servings
Ingredients
- 17 1/2 oz lean beef stir-fry strips
- 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
Directions:
To prepare beef strips, put recommended cut, covered, into freezer until firm (about 30 minutes). Slice across the grain of the steak in very thin strips.
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.
Variations:
Serve with grated cucumber and a slice of lime. Garnish with basil or coriander leaves.
Recommended Cuts:
Beef strips available at point of purchase for stir-frying
or
Prepared from blade, fillet, rib eye [Scotch fillet], round, rump, sirloin, or topside steak.