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Ingredients
Method
- 75ml beef stock
- 1 tbsp each oyster sauce, soy and fish sauce
- 1 tsp sugar
- 2 nests of flat rice noodles
- 2 tbsp oil
- 200g rump steak, thinly sliced
- 2 chopped shallots
- 2 grated garlic cloves
- 15g grated ginger
- 1 thinly sliced red chilli
- 250g pak choi, sliced
- 20g basil, chopped
- Mix the stock and sauces in a bowl and set aside. Cook the rice noodles according to packet instructions, then drain, rinse and set aside. Meanwhile, fry the steak and shallots in the oil for 2 mins. Add the ginger, garlic and chilli, fry for a minute more, then add the pak choi and fry for 2 mins more.
- Add the sauce mix to the pan and cook for 2 mins, stirring to reduce slightly. Remove from the heat, stir in the basil, then serve with the noodles in bowls. Delicious!
25 mins
2 serving
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